Dinner Menu
Friday, October 30th, 2009
Nudel
Dinner Menu
10/30/09
Vegetables, Salads and Small Plates
9.
Bluefish tartar, toasted butternut squash seed oil, sea salt
Roasted beets, pickled red onions, yogurt and wasabi tobiko
Borscht with beef tongue
Crispy pork salad with pickles
Sautéed beef liver, cabbage, bacon pumpkin butter
Warm winter squash salad, hazelnuts and pecorino
Braised baby leeks, head lettuces and rosemary vinaigrette
Butter poached razor clams, petite chowder
Pasta, Noodles and Grains
15.
Braised beef shank, black olive, sun dried tomato and spaghetti
Turnip confit ravioli, wilted lettuces and pancetta
Littleneck clams and collard greens, soft polenta
Radish green pesto, potato gnocchi, radishes and brown butter
Mascarpone, Jerusalem artichoke and barley risotto
Simple, etc.
6.
Penne with roasted tomato and Parmesan or
Local lettuces with red wine vinaigrette
Plates
24.
Sautéed Duck breast, cracklings, EVOO crushed potatoes, beets and Guinness
Braised turkey thighs, polenta and currants
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness