Lunch Menu

Tuesday, December 8^th, 2009

“Nudels”

11.

Linguini “Caesar” carbonara, endive

Roasted garlic dumplings, root vegetables, balsamic and rosemary

Duck and pork cassoulet, white beans and toasted crumbs

Cheddar spaetzle, black truffles and peas (frozen, organic)

Garganelli, mushrooms, pancetta, barley and brown butter

Sandwiches

9.

Chicken liver and almond pâté, bacon, balsamic onions

Artisan salami, ham, swiss and olive salad

Braised Berkshire pork, pickles, sambal aioli (spicy)

Poached skate salad, celeriac remoulade, hard-boiled egg

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

Simple

6.

Winter lettuces with vinaigrette

Penne, roasted tomatoes, Parmesan and evoo

 Grilled cheese (swiss)