Dinner Menu

Thursday, May 24th, 2018

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 Smaller Plates

12.

Spinach and Sorrel Salad

Berle Farm yogurt and Cricket Creek feta dressing, radish, sunflower seed

Baby Mustard Greens

serrano chili and chevre vinaigrette, toasted pumpkin seeds

Grilled Hadley Asparagus

lemon and bitter green pistou, pecorino

Beef Tartare

chorizo, english muffin, green onion and sunny side egg

Trout Mousse

pickles, egg, toast and mustard

Spicy Grilled Squid

shredded beef neck, dashi, bok choi and Screaming Geisha

White Fish Fritters

malt aioli, orange and cabbage

Marinated Asparagus Toast

morel butter, shallots, red wine vinaigrette, Parmesan

 Larger Plates

 Beer Battered Icelandic Cod

potato, dill seed aioli, chilled carrots and lettuces

25.

Orrechiette, NEFF beef Bolognese, “shaky cheese”

22.

Spaetzle and Asparagus

capers, dandelion, spring garlic and cheddar curds

22.

 NEFF Skirt Steak

shredded “Hahn Beef,” oyster mushrooms, rice, scallions

26.

Charred Portobello “Confit”

sun dried tomato, chevre and quinoa

18.

Grilled Farm Raised Trout Filet

asparagus, peas from the freezer, pickled lettuces, lentil and tomato puree

18.

Pan Seared Scallops

bacon, pineapple nage, radish and turnips

32.


Sweet

10.

 Lemon Cheesecake

blueberries, coconut-sesame crunch

Peanut Butter and Yogurt Mousse

peanut brittle and cocoa crumbs