Lunch Menu

Sunday, June 28th, 2009

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“Nudels”

11.

 

Parmesan spaetzle, roasted garlic, sun-dried tomatoes, kalamata olives

 

Eggplant ragout, Sweet peppers, high lawn farm cream and Spaghetti

 

Orecchiette, pancetta, oregano, ricotta, braised kale

 

Spelt farro, sunchoke puree  and melted onions

 

 

Sandwiches

(served on toasted sourdough)

9.

 

Chicken liver and almond pâté, bacon, balsamic onions, local lettuces

 

Braised Berkshire pork, pickles, sambal aioli (spicy & fatty)

 

Poached skate , marinated white anchovies, Caesar dressing, cucumbers

 

Artisan salami, smoked ham, olive salad, swiss

 

 

Simple

6.

 

Local greens, herbs, red wine vinaigrette

 

Penne, roasted tomatoes, Parmesan and evoo

 

Grilled cheese

 

 

 

 

Beverages

 

 

Barrington Coffee Roasting Co. French press coffee (12 oz)

3.

 

Divinitea teas

2.

 

Green: Ceylon, Moroccan mint

 

Black: Assam, earl grey

 

Herbal: cherry hibiscus tisane, lemon verbena,

pomegranate white

 

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