Lunch Menu

Friday, December 11th, 2009

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Linguini “Caesar” carbonara

Roasted garlic dumplings, root vegetables, balsamic and rosemary

Duck and pork cassoulet, white beans and toasted crumbs

Cheddar spaetzle, black truffles and peas (frozen)

Garganelli, mushrooms, pancetta, barley and brown butter



Chicken liver and almond pâté, bacon, balsamic onions

Artisan salami, ham, swiss and olive salad

Braised Berkshire pork, pickles, sambal aioli (spicy)

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



Winter lettuces with vinaigrette

Penne, roasted tomatoes, Parmesan and evoo

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