Lunch Menu

Saturday, November 28^th, 2009

“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)