Dinner Menu

Friday, April 27th, 2018

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Smaller Plates

12.

Generic Romaine

ramp vinegar and Animal Farm buttermilk, croutons

Mousse of Idaho Trout

toasts and pickles

Over Wintered Abode Farm Parsnip

spiced yogurt, citrus and arugula

 Red Beans and Rice

franks, celery and green bell pepper

Smoke Brined Ham

crushed peas, crème fraiche, mustard, frisee

Grilled Celery Root

blue cheese, hot sauce and celery

Pickled Mackerel

milk poached almond butter, cucumber, parsley

semolina toasts

3.


Pasta

11./22.

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

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

Linguini, broccoli stem “scampi,” Gulf shrimp, Parmesan


Larger Plates

Seared NEFF Skirt Steak

roasted broccoli, beef fat potatoes, “steak sauce”

24.

Fried Native Flounder

tartar sauce, slaw and smoked celery salt

24.

Roasted Black Bass

Thai style curry broth, peas, mussels, carrots, herbs

29.

Slow Cooked Leg of Lamb

bulgur wheat, cumin and onion puree, cucumber, feta, arugula

32.


Sweets

10.

Dark Chocolate Pudding

cherry wine granita, cocoa crumb

Blueberry Panna Cotta

salted crumb, rhubarb and p.b. mousse