Dinner Menu

Thursday, November 5th, 2009

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Nudel

Dinner Menu

11/5/09

 

Vegetables, Salads and Small Plates

9.

 

Jerusalem artichokes, hominy, sriracha and butter

 

Latkes, smoked salmon, parsnip and dill

 

Roasted beets, horseradish and quinoa

 

Salad of beef heart, apples, walnuts and currants

 

Crispy beef liver and oatmeal scrapple, prune jam

 

Mackerel and bluefish salad, pickled daikon

 

Hen of the woods (mushroom) soup, curry yogurt

 

Warm acorn squash, marinated calamari and leeks

 

 

Pasta and grains

15.

 

Braised venison, Israeli couscous, cabbage and celeriac

 

Trofie, Pheasant, red wine and sweet onions

 

Bone marrow, tomato and spaghetti

 

Strozzapretti, creamed oyster mushrooms and pecorino

 

Grits, spicy pork sausage, collards and lentil ragout

 

 

Plates

25.

 

Pan roasted hanger steak, latkes and cider reduction

 

Sautéed skate, Grits and radish

 

Braised pork, kale and squash

 

 

 

 

 

 

 

 
 

 

Beer

5.

 

Victory (Pennsylvania) Weizenbock            Allagash (Maine) White

Woodstock (New Hampshire) Pig’s Ear Brown     

Stoudt’s (Pennsylvania) Pale Ale

 

Large Bottle (22oz)

18.

 

Southern Tier (New York) Choklat Stout

 

Wines

5.

Red

Avalon Cabernet Sauvignon

(CA)

White

Camelot Chardonnay

(CA)

Sparkling

30.

Domaine St. Michelle

(WA)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Simple

6.

Penne with roasted tomato

 

Greens and vinaigrette

 

 

 

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