Dinner Menu

Friday, November 13th, 2009

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Dinner Menu

11/13/09

 

Vegetables, Salads and Small Plates

9.

 

Pan seared sweetbreads, carrot and bacon

 

Jerusalem artichoke soup, crispy sunchokes and Caesar

 

Beef and marrow meatballs, sun dried tomato agr0 docle

 

Delicata squash, oyster mushrooms and sheep’s milk feta with toasted squash seed oil

 

Crispy veal, chicory, oranges, hazelnuts and acorn squash

 

Sautéed foie gras and duck liver  “scrapple”, currants and onions

 

Smoked crimini mushrooms, white bean puree, celeriac remoulade

 

Roasted beets, bordelaise (veal stock) and mashed potatoes

 

Rabbit -pork sausage, cabbage and mustard

 

Pasta, starches and grains

15.

 

Spaghetti, beef shank and tomato ragout

 

Orecchiette, veal sausage, black olives and kale

 

Potato gnocchi, butternut squash and pancetta

 

Blue cheese and bread dumplings, American proscuitto (La Quercia, Iowa) and balsamic

 

Braised venison, cannolicchi, parsnip cream and pumpkin seed oil

 

 

 

Plates

24.

 

Sautéed wild striped bass, potatoes, salsa verde 

 

Roasted duck breast, cracklings, pickled melon, miso and bok choy

 

Simple

6. 

Penne with roasted tomato

 

Bitter greens and vinaigrette