Dinner Menu

Friday, October 30th, 2009

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Dinner Menu

10/30/09

 

Vegetables, Salads and Small Plates

9.

 

Bluefish tartar, toasted butternut squash seed oil, sea salt

 

Roasted beets, pickled red onions, yogurt and wasabi tobiko

 

            Borscht with beef tongue

 

Crispy pork salad with pickles

 

Sautéed beef liver, cabbage, bacon pumpkin butter

 

Warm winter squash salad, hazelnuts and pecorino

 

Braised baby leeks, head lettuces and rosemary vinaigrette

 

Butter poached razor clams, petite chowder

 

 

Pasta, Noodles and Grains

15.

 

Braised beef shank, black olive, sun dried tomato and spaghetti

 

Turnip confit ravioli, wilted lettuces and pancetta

 

Littleneck clams and collard greens, soft polenta

 

Radish green pesto, potato gnocchi, radishes and brown butter

 

Mascarpone, Jerusalem artichoke and barley risotto

 

 

 

Simple, etc.

6.

Penne with roasted tomato and Parmesan            or        

Local lettuces with red wine vinaigrette

 

 

 

 

Plates

24.

Sautéed Duck breast, cracklings, EVOO crushed potatoes, beets and Guinness

 

Braised turkey thighs, polenta and currants

 

 

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