Dinner Menu
Wednesday, July 18th, 2018
Summer Prix Fixe
Cucumber-Buttermilk “Panzanella”
black pepper, scapes, bacon, pickled lettuce
Carrots, Kohlrabi and Sugar Snaps
sweet pea, basil and popped grains
Tuna and Whitefish Salads
capers, lemon, chervil
Woven Roots’ Head Lettuces
sweet onion vinaigrette, sunflower seeds
Pork Rillettes
pickles, mustard and toasts
NEFF Beef Tongue
pickled and braised cabbage, ketchup, mustard
Zucchini “Linguini”
broccoli leaf pesto, pine nuts and Parmesan
Penne, beef fat braised dandelion greens, pepper crumbs, Parmesan
Orrecchiette, burnt eggplant puree, herbs, spinach, Grana Padano
NEFF Pork Belly
farro, Japanese turnips, their greens, white balsamic
Slow Cooked Shoulder of Beef
creamed kale, fingerlings, scapes
Boston Mackerel
eggplant, zucchini, tomato, Nicoise olives
Grilled Filet of Idaho Trout
white bean, carrots, basil and orange
Any Three Courses 45.