Dinner Menu
Friday, November 13th, 2009
Nudel
Dinner Menu
11/13/09
Vegetables, Salads and Small Plates
9.
Pan seared sweetbreads, carrot and bacon
Jerusalem artichoke soup, crispy sunchokes and Caesar
Beef and marrow meatballs, sun dried tomato agr0 docle
Delicata squash, oyster mushrooms and sheep’s milk feta with toasted squash seed oil
Crispy veal, chicory, oranges, hazelnuts and acorn squash
Sautéed foie gras and duck liver “scrapple”, currants and onions
Smoked crimini mushrooms, white bean puree, celeriac remoulade
Roasted beets, bordelaise (veal stock) and mashed potatoes
Rabbit -pork sausage, cabbage and mustard
Pasta, starches and grains
15.
Spaghetti, beef shank and tomato ragout
Orecchiette, veal sausage, black olives and kale
Potato gnocchi, butternut squash and pancetta
Blue cheese and bread dumplings, American proscuitto (La Quercia, Iowa) and balsamic
Braised venison, cannolicchi, parsnip cream and pumpkin seed oil
Plates
24.
Sautéed wild striped bass, potatoes, salsa verde
Roasted duck breast, cracklings, pickled melon, miso and bok choy
Simple
6.
Penne with roasted tomato
Bitter greens and vinaigrette