Neil Ferguson Keeps It Simple at Soho House

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Photo: Chester Higgins Jr./New York Times/Redux

Now a few weeks into his stint as Soho House’s chef, Neil Ferguson is still staying mum about his departure from Allen & Delancey (“it was time to move on” is all he offers us) and is focusing on simplifying the club’s heretofore catchall menu into something resembling that of a traditional restaurant. The new program will be market-driven, with daily specials, and will consist of “very simple food — nothing complicated on the plate,” which should keep food costs down. Right now, Ferguson is focusing on game and waiting for the installation of a raw bar. Below, a sampling of other dishes destined for the menu.

Fingerling potatoes, prosciutto, leeks, white onion purée

Parsnip soup, pickled pear, marjoram, crispy sweetbreads

Pickled beets, smoked goat cheese, pine nuts, herb salad

Hamachi, fennel bulb, mint, pink grapefruit

Braised Veal ravioli, chicken broth, Parmesan

Spanish mackerel, celery-root cream, verjus, candied grapes

Fall salad, greens, pickles, mushrooms ,herbs

Sea scallops, cauliflower, caper-raisin purée

Berkshire pork belly, parsnips, sage, pickled apple, maple

Braised lamb middlenecks, garlic potato purée, turnips

Venison loin, rutabaga purée, red cabbage, meat juices

Calves' liver, caramelized onion, Yukon golds, balsamic vinegar

Arctic char, sunchokes, apple-bacon compote

Pan-roasted Dorade, endive, cipollini jam, red wine sauce

Butternut squash risotto, chanterelles, Parmesan

Cod fillet, creamed leeks, ras el hanout

FOR TWO

Roast chicken, honeyed carrots, braised onion, sprouts, sherry vinegar juices

Monkfish tail, romaine lettuce, eggplant, sauce vieirge