Dinner Menu
Thursday, May 24th, 2018
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