Sourdough Bread Board
A loaf to share with citrus–lavender butter and pickled farm vegetables.
THREE WAYS
TO THE TABLE.
From a six-course seated dinner to a shared spread or hands-on cooking, the format is part of the experience.
01
Seated
NDF’s flagship six-course experience, served course by course.
02
Communal
Family-style food for passing around the table, including brunch and happy-hour gatherings.
03
Cooking classes
Get involved in preparing and plating a meal, and learn about the ingredients along the way.
OUR MISSION
LET THE
SEASON LEAD.
Menus follow local farms and food systems. We seek out the region’s ingredients, source sustainably and adapt dishes to dietary restrictions while preserving the spirit of the meal.
The six-course dinner brings the widest range of dishes and premium protein choices. Communal meals suit happy hours and brunches. Classes combine a shared meal with hands-on sourcing, cooking and plating lessons.
Ask about a cooking class ↗FROM THE NDF MENU ARCHIVE / SUMMER ’24
SIX COURSES.
ONE GOOD NIGHT.
A real past NDF menu, shown as a sample—not today’s availability. Choose one option per course for your group after the bread course. Ask the team for current menus and pricing.
Ask about the current season ↗
Moroccan Smoked Eggplant and Tomato Dip / Summer Melon Gazpacho
Choose smoky Moroccan eggplant with tomato, raw vegetables and seeded crackers; or melon gazpacho with crab and pickled watermelon rind.
Caprese Salad / Zucchini Noodle Salad
Heirloom tomatoes, stracciatella and Thai basil with a spicy, crunchy finish. Alternatively, zucchini noodles with passionfruit, peanut sauce and chili crisp.
Scallops / Ricotta and Corn Agnolotti
Scallops or ricotta–corn agnolotti, with corn-infused butter and chicken–jalapeño crunch. Smoked corn accompanies the scallops; crisp corn silk finishes the pasta.
Grilled Hawaiian Swordfish / Piedmontese Beef Tenderloin
Grilled Hawaiian swordfish with a lemon–herb sauce, or truffle-crusted Piedmontese tenderloin. Served with puréed celery root and smoky broccoli; a vegetable alternative is available.
Pistachio Panna Cotta
Finished with marinated peaches and candied pistachios.
ALSO FROM SUMMER ’24
THE FOUR-COURSE TABLE.
The shorter sample opens with sourdough, followed by a choice of smoked eggplant–tomato dip, Caprese or zucchini noodles. Swordfish or beef follows, with celery-root purée and charred broccoli. Pistachio panna cotta closes the meal.
These are historical examples. We’ll discuss the current season, substitutions and dietary needs when planning your event.