Lunch Menu
Wednesday, October 21st, 2009
Nudel
Lunch Menu
10/20/09
413-551-7183
“Nudels”
11.
Winter squash Quinoa, apple, celery root and spiced walnut salad
Roasted garlic dumplings, root vegetables, balsamic and rosemary
Duck and pork cassoulet, white beans and parmesan crumbs
Garganelli, mushrooms, pancetta, barley and brown butter
Sandwiches
(served on toasted sourdough)
9.
Chicken liver and almond pâté, bacon, balsamic onions, local lettuces
Braised Berkshire pork, pickles, sambal aioli (spicy & fatty)
Smoked salmon, eggs ravigot, caper piccata
Artisan salami, smoked ham, olive salad, swiss
Simple
6.
Local greens, herbs, red wine vinaigrette
Penne, roasted tomatoes, Parmesan and evoo
Grilled cheese
Beverages
Barrington Coffee Roasting Co. French press coffee (12 oz)
3.
Divinitea teas
2.
Green: Ceylon, Moroccan mint
Black: Assam, earl grey
Herbal: cherry hibiscus tisane, lemon verbena,
pomegranate white
G.U.S. sodas
2.50
Concord grape, ruby red grapefruit, pomegranate, dry cola nut, extra dry ginger ale, Valencia orange
Root beers
2.50
Virgil’s, Maine, Boylan’s
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness