Dinner Menu
Friday, May 25th, 2018
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