Dinner Menu
Saturday, April 7th, 2018
Smaller Plates
12.
Braised Pork Belly and Shrimp Sausage
grits, slaw and hot sauce
Roasted and Pickled Beets
brined melon and yogurt puree, grapes, currants, watercress
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
Burnt Eggplant Babaganoush
tomato and yogurt puree, cilantro and flatbread
Mississippi Catfish Fritters
Creole seasoning, shaved radish and cabbage, spicy carrot jam
Large Plates
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 porridge, feta, endive
26.
Smoke Brined Snake River Pork Chop
sweet potato puree and braised collard greens
24.
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