Dinner Menu

Sunday, October 18th, 2009

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Dinner Menu

10/18/09

 

Vegetables, Salads and Small Plates

9.

 

Baby braising greens, fennel and miso

 

Sautéed mascarpone brandade, sour orange marmalade and celeriac slaw

 

Smoked duck breast, pickled melon and radish

 

Deep-fried stuffing, pheasant, cranberry mostarda

 

Roasted Jerusalem artichoke, green olives, dill and polenta

 

Blistered shisito peppers, EVOO, sea salt and romesco

 

Squash and poblano pepper soup, mussel vinaigrette

 

Roasted beets, beet vinaigrette, currants and pumpkin seed curry

 

 

Charcuterie and pickle plate

 Seasonal accompaniments and toasts

12.

 

Pasta, Noodles and Grains

12./18.

 

Parsnip spaetzle, apple, duck confit, duck cracklings and a parsley broth

 

Black eyed peas, tasso braising greens and garganelli

 

Phyllo “lasagna”, potato, pork and wild mushroom gravy

 

Potato gnocchi, broccoli rapini, walnuts and kale pesto

 

Matzo balls, seared hake and golden potato puree

 

 

Simple, etc.

6.

Penne with roasted tomato and Parmesan            or            Local lettuces with red wine vinaigrette