Lunch Menu
Friday, October 30th, 2009
Nudel
Lunch Menu
Fall 2009
413-551-7183
“Nudels”
11.
Winter squash Quinoa, celery root and spiced walnut salad
Roasted garlic dumplings, root vegetables, balsamic and rosemary
Duck and pork cassoulet, white beans and parmesan crumbs
Garganelli, mushrooms, pancetta, barley and brown butter
Sandwiches
(Served on toasted sourdough)
9.
Chicken liver and almond pâté, bacon, balsamic onions, local lettuces
Braised Berkshire pork, pickles, sambal aioli (spicy & fatty)
Pan seared skate, paprika ravigot and cabbage
Artisan salami, smoked ham, olive salad, swiss
Beef tongue, apples, horseradish and cheddar
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness
Simple
6.
Local greens, herbs, red wine vinaigrette
Penne, roasted tomatoes, Parmesan and evoo
Grilled cheese
Beverages
G.U.S. sodas
2.50
Concord grape, ruby red grapefruit, pomegranate, dry cola nut, extra dry ginger ale, Valencia orange
Root beers
2.50
Virgil’s, Maine, Boylan’s