Dinner Menu

Friday, May 25th, 2018

share this:

Smaller Plates

12.

Butterhead Lettuce and Sorrel Salad

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

Woven Roots Head Lettuces

serrano chili and chevre vinaigrette, toasted almonds

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

Chicken Wing Croquettes

sticky rice, Cholula mayonnaise, shaved cabbage and carrots

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, pea shoots

26.

24hr Cured NY Strip

baby arugula, grilled king oyster mushrooms and button stew, roasted shallots

34.

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

Toasted Cocoa Pound Cake

froyo, whipped cream, Sicilian cherries