Dinner Menu
Friday, April 6th, 2018
Smaller Plates
12.
Spreads
tomato and yogurt hummus, burnt eggplant babaganoush, flatbread
Berbere Seasoned Chicken Liver Mousse
apricot jam and toast
Fried Farm Egg
bone marrow and tomato, English muffin, spinach and bacon
Generic Romaine
almost 1,000 Island, B&B pickles, Vidalia onion, croutons
NEFF Corned Beef Hash
slow poached egg, carrots and shredded latke
Chorizo Pimento Cheese
corn, black beans, cheddar, jalapeno, crackers and chips
Shrimp Sausage
grits, slaw and hot sauce
Large Plates
Shaved Braised Beef
carrot-harissa jam, scallions and bulgur
11./22.
Sauteed Gulf Shrimp
green chermoula, couscous and herbs
11./22.
Roasted Tomato and Penne
High Lawn ricotta and Parmesan
11./22.
NEFF Butcher’s Steak
fries, steak sauce and arugula
23.
Misty Knoll Roasted Chicken Breast
pea and quinoa stew, feta, endive
26.
Smoke Brined Snake River Pork Chop
sweet potato puree, braised collard greens, some garnish
25.
Veal Schnitzel
lentil and Delftree mushroom ragout, Brussels sprouts and horseradish
26.
Grilled Yellowfin Tuna
white beans, olives, preserved lemon, artichoke hearts and shaved fennel
28.
Sweets
10
Banana Froyo and White Chocolate
P.B. mousse and coffee granola
Earl Grey Panna Cotta
hazelnut butter and cocoa crumbs