Dinner Menu
Friday, October 23rd, 2009
Nudel
Dinner Menu
10/23/09
Vegetables, Salads and Small Plates
9.
Bluefish Ceviche, hot peppers and cucumbers
Smoked duck breast, bitter greens and pickled melon
Blistered shisito peppers, EVOO, Maldon sea salt and orange
Braised kale and ricotta, caramelized onions and greensolive
Roasted butternut squash flan, pumpkin seed butter and swiss cheese
Beets and apples with currants
Seared skate, radish, caper, anchovy and brown butter
Delicata squash, sweet peppers, giant white beans and sherry vinegar
Grilled rabbit loin, parsnip salad and prunes
Fried sweet lightening squash, asian bbq and poblano peppers
Crispy pork confit, potato hash and agave
Pasta, Noodles and Grains
12./18.
Red beans and rice, beef shank
Jerusalem artichokes, whey braised pork and spaghetti
Pizzichi di farro, rabbit and chestnuts
Veal ravioli, shiitakes and celeriac mousse
Swiss chard lasagna
Simple, etc.
6.
Penne with roasted tomato and Parmesan or Local lettuces with red wine vinaigrette
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness