Dinner Menu

Saturday, March 24th, 2018

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Smaller Plates

 Bitter Lettuces

currants, toasted almonds, ras al hanout, orange blossom water

11.

Artisanal Head Lettuces

fried shallot vinaigrette, buttermilk, crumbled egg and Russet potatoes

11.

Slow Poached Farm Egg

confit lamb neck, curry, couscous, potato, lentils

12.

Fried Chicken Tacos

almond romesco, refried black beans, cilantro and slaw

12.

Warm Brussels Sprouts Panzanella

oregano oil, sundried tomatoes, olives, capers, pepperoncinis, Parmesan

12.

 Roasted Beets

horseradish, caraway, pickled mustard seeds, cucumber

12.

P.E.I Mussels

saffron, tomato, jalapeno, preserved lemon, ginger, toast

12.


Larger Plates

Linguini

broccoli stem shrimp “scampi,” oregano, chili flake, Parmesan

11./22.

NEFF Butcher’s Steak

roasted broccoli, spinach, sweet onions and steak sauce

22.

NEFF Corned Beef Brisket

potato and cabbage hash, roasted carrots, malt vinegar

25.

Mist Knoll Chicken Breast

extra skin, arugula pesto, pecorino, daikon, artichokes

26.

 Sautéed Rhode Island Skate Wing

chive puree, endive, white beans, winter radish

26.

Smoke Brined Snake River Pork Chop

Colfax Farm’s BBQ beans, tomato and lime slaw

26.


Sweets

10

Torn Miso Cake

apricot caramel, sesame frosting

 White Chocolate Mousse

cherry wine granita, milk crumbs