Dinner Menu

Friday, October 23rd, 2009

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Nudel

Dinner Menu

10/23/09

Vegetables, Salads and Small Plates

9.

 

Bluefish Ceviche, hot peppers and cucumbers

 

Smoked duck breast, bitter greens and pickled melon

 

Blistered shisito peppers, EVOO, Maldon sea salt and orange

 

Braised kale and ricotta, caramelized onions and greensolive

 

Roasted butternut squash flan, pumpkin seed butter and swiss cheese

 

Beets and apples with currants

 

Seared skate, radish, caper, anchovy and brown butter

 

Delicata squash, sweet peppers, giant white beans and sherry vinegar

 

Grilled rabbit loin, parsnip salad and prunes

 

Fried sweet lightening squash, asian bbq and poblano peppers

 

Crispy pork confit, potato hash and agave

 

 

Pasta, Noodles and Grains

12./18.

 

Red beans and rice, beef shank

 

Jerusalem artichokes, whey braised pork and spaghetti

 

Pizzichi di farro, rabbit and chestnuts

 

Veal ravioli, shiitakes and celeriac mousse

 

Swiss chard lasagna

 

Simple, etc.

6.

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

 

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness