Dinner Menu
Sunday, October 18th, 2009
Nudel
Dinner Menu
10/18/09
Vegetables, Salads and Small Plates
9.
Baby braising greens, fennel and miso
Sautéed mascarpone brandade, sour orange marmalade and celeriac slaw
Smoked duck breast, pickled melon and radish
Deep-fried stuffing, pheasant, cranberry mostarda
Roasted Jerusalem artichoke, green olives, dill and polenta
Blistered shisito peppers, EVOO, sea salt and romesco
Squash and poblano pepper soup, mussel vinaigrette
Roasted beets, beet vinaigrette, currants and pumpkin seed curry
Charcuterie and pickle plate
Seasonal accompaniments and toasts
12.
Pasta, Noodles and Grains
12./18.
Parsnip spaetzle, apple, duck confit, duck cracklings and a parsley broth
Black eyed peas, tasso braising greens and garganelli
Phyllo “lasagna”, potato, pork and wild mushroom gravy
Potato gnocchi, broccoli rapini, walnuts and kale pesto
Matzo balls, seared hake and golden potato puree
Simple, etc.
6.
Penne with roasted tomato and Parmesan or Local lettuces with red wine vinaigrette