Dinner Menu

Wednesday, July 18th, 2018

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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.