Lunch Menu

Friday, October 30th, 2009

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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