Dinner Menu

Saturday, April 7th, 2018

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Smaller Plates


 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


Roasted Tomato and Penne

High Lawn ricotta and Parmesan


 NEFF Butcher’s Steak

fries, steak sauce and arugula


Misty Knoll Roasted Chicken Breast

pea and quinoa porridge, feta, endive


Smoke Brined Snake River Pork Chop

sweet potato puree and braised collard greens


Veal Schnitzel

lentil and Delftree mushroom ragout, Brussels sprouts and horseradish


Grilled Yellowfin Tuna

white beans, olives, preserved lemon, artichoke hearts and shaved fennel




Banana Froyo and White Chocolate

P.B. mousse and coffee granola

Earl Grey Panna Cotta

hazelnut butter and cocoa crumbs