Dinner Menu

Sunday, November 8th, 2009

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Nudel

Dinner Menu

11/8/09

Vegetables, Salads and Small Plates

9.

 

Jerusalem artichokes, arugula and hazelnut pesto

 

Spicy squid, croutons

 

Pan-fried stuffing, turkey salad

 

Steamed bok choy, sambal and butternut broth

 

Warm beets, carrot, quinoa and horseradish salad

 

Kale and curried acorn squash

 

Bluefish and mackerel toasts, sour orange marmalade

 

Celery root, shiitake and barley soup

 

Fried potato skins, pickled pepper aioli

 

Pasta and grains

15.

 

Braised venison, ricotta dumplings, cabbage and celeriac

 

Trofie, Pheasant, red wine and sweet onions

 

Spaghetti with pecorino, tasso and tomato

 

Beef liver and oatmeal pierogie, Fig balsamic

 

Gnocchi, spicy pork sausage, collards and lentil ragout

 

 

 

Plates

25.

 

Beef shank and marrow “stew”, crushed potatoes

 

 

 

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