Dinner Menu
Saturday, March 24th, 2018
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