Dinner Menu

Thursday, April 26^th, 2018

Smaller Plates

12.

Artisanal Head Lettuces

ramp vinegar and Animal Farm buttermilk, croutons

Mousse of Idaho Trout

toasts and pickles

Marinated Sea Scallops

black truffle, lemon, smoked sea salt, EVOO

 Red Beans and Rice

franks, celery and green bell pepper

Smoke Brined Ham

crushed peas, cultured whey, mustard, frisee

Chicken Wing and Paprika Stew

chilies, tomato, Stockbridge beans, blue cheese

Pickled Mackerel

milk poached almond butter, cucumber, celery, parsley

NEFF Corned Beef Tongue

braised cabbage, broth, mustard, chives

semolina toasts

3.

Pasta

11./22.

Orecchiette, braised NEFF beef, pepperoncinis, sour cream, crumbs

Pizzichi di Farro, braised kale, button mushrooms, white anchovies, pecorino

Larger Plates

Seared NEFF Skirt Steak

roasted broccoli, beef fat potatoes, “steak sauce”

24.

Seared Pacific Swordfish

bulgur wheat, pea and fennel puree and arugula

32.

Roasted Black Bass

Thai style curry broth, peas, native shrimp, herbs

29.

Sweets

10.

Dark Chocolate Pudding

cherry wine granita, cocoa crumb

Peanut Butter + Jelly Panna Cotta

salted crumb, rhubarb and blueberry