Dinner Menu
Thursday, November 5th, 2009
Nudel
Dinner Menu
11/5/09
Vegetables, Salads and Small Plates
9.
Jerusalem artichokes, hominy, sriracha and butter
Latkes, smoked salmon, parsnip and dill
Roasted beets, horseradish and quinoa
Salad of beef heart, apples, walnuts and currants
Crispy beef liver and oatmeal scrapple, prune jam
Mackerel and bluefish salad, pickled daikon
Hen of the woods (mushroom) soup, curry yogurt
Warm acorn squash, marinated calamari and leeks
Pasta and grains
15.
Braised venison, Israeli couscous, cabbage and celeriac
Trofie, Pheasant, red wine and sweet onions
Bone marrow, tomato and spaghetti
Strozzapretti, creamed oyster mushrooms and pecorino
Grits, spicy pork sausage, collards and lentil ragout
Plates
25.
Pan roasted hanger steak, latkes and cider reduction
Sautéed skate, Grits and radish
Braised pork, kale and squash
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Simple
6.
Penne with roasted tomato
Greens and vinaigrette
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness