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Dinner Menu

Tuesday, November 17th, 2009

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Nudel

Dinner menu

11/17/9

 

Vegetables, Salads and Small Plates

9.

 

Jerusalem artichoke soup, lemon aioli             

 

Matzo ball soup

 

Crispy polenta, blue cheese fondue

 

Roasted beets and onions, horseradish

 

Beef and marrow meatballs, sun dried tomato agr0 dolce

 

Delicata squash, chicory, hazelnuts, sheep’s milk feta and balsamic

 

Chicken liver pate, toasts and pumpkin chutney

 

 Cavadash quail (Vermont)

12.

Sautéed quail, squid, hoisin, red cabbage, pickled melon rind and daikon

 

Pasta, starches and grains

15.

 

Trenne, braised rabbit, fava beans

and pumpkin seed oil

 

Mustard spaetzle, pancetta and braised turkey

 

Venison and spiced parsnip ragout, Orecchiette and kale

 

Potato gnocchi, pork sausage, capers and cabbage

 

Cannolicchi, sweet onions, garlic, turnips and anchovy

 

 
 
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness

 

 

 

 

 

 

 

Foie gras, breakfast lunch and dinner 

Tasting menu

50.

 

Foie poached egg, corned beef tongue and potato hash

 

Roasted foie gras terrine, apricot marmalade

 

Foie gras and duck sausage sandwich, leek soubise and paprika.

 

Foie gras and polenta ravioli, saffron, beets and bordelaise.

 

Apple crisp, hazelnut anglaise.