Dinner Menu
Thursday, April 26th, 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
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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