Dinner Menu

Sunday, April 8th, 2018

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Smaller Plates

12.

Roasted and Pickled Beets

brined melon and yogurt puree, grapes, currants, watercress

Generic Romaine

ramp and Animal Farm buttermilk, dill seed, Vidalia onion, croutons

Chickpeas and Burnt Eggplant

roasted tomato, cucumber, cilantro

Chorizo “Pimento Cheese”

corn, black beans, cheddar, jalapeno

NEFF Corned Beef + Root Hash

slow poached egg, latke

Braised Pork Belly

grits, slaw and hot sauce

Mississippi Catfish Fritters

Creole seasoning, radish, spicy carrot jam 

Large Plates

Sautéed Gulf Shrimp

green chermoula, couscous and herbs

11./22.

Bone Marrow “Marinara”

linguini, crumbs

11./22.

NEFF Butcher’s Steak

fries, steak sauce and arugula

23.

Misty Knoll Roasted Chicken Breast

endive, feta creamed spinach, quinoa and peas

26.

Smoke Brined Snake River Pork Chop

sweet potato puree, maple braised collard greens

24.

Veal Schnitzel

Brussels sprouts, white beans, Delftree mushrooms, horseradish

26.

Grilled Yellowfin Tuna

canned artichokes, fennel, lentils, preserved lemon and caper

28.

 Sweets

10

PB and White Chocolate Mousse

banana froyo, hazelnut coffee granola 

Earl Grey Panna Cotta

cocoa crumb, raspberry