Lunch Menu

Saturday, November 28th, 2009

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“Nudels”

11.

 

Winter squash Quinoa, apple and spiced walnut salad

 

Roasted garlic dumplings, root vegetables, balsamic and rosemary

 

Duck and pork cassoulet, white beans and toasted crumbs 

 

Garganelli, mushrooms, pancetta, barley and brown butter

 

Sandwiches

(served on toasted sourdough)

9.

 

Chicken liver and almond pâté, bacon, balsamic onions

 

Braised Berkshire pork, pickles, sambal aioli (spicy)

 

Poached skate salad, celeriac remoulade, hard-boiled egg

 

Veal Pastrami (fatty), red cabbage kraut and whole grain mustard

 

Simple

6.

 

Winter lettuces with vinaigrette

 

Penne, roasted tomatoes, Parmesan and evoo

 

Grilled cheese

 
 

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

 

 

 

 

 

Beers

5.

 

Victory (Pennsylvania)

            Hop Devil       Storm King Stout      Golden Monkey

 

Lagunitas (California)

Dogtown pale ale       Pils

 

Ommegang (New York)

Witte               Hennepin

 

Woodstock (New Hampshire)

Pig’s Ear Brown        Red rack Ale

           

Stoudt’s (Pennsylvania)

American Ale              Scarlet Lady ESB      Pilsner

 

Large Bottle (22oz)

18.

 

Southern Tier (New York)

Choklat Stout             Unearthly

 

Wines

5./gl

 

Red

Avalon Cabernet Sauvignon

(CA)

White

Camelot Chardonnay

(CA)