Dinner Menu

Friday, April 6th, 2018

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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