Lunch Menu

Tuesday, December 8th, 2009

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“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)