Lunch Menu

Friday, September 18th, 2009

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“Nudels”

11.

 

Soft polenta, cauliflower, oyster mushrooms, capers and anchovy-hot pepper crumbs

 

Roasted garlic dumplings, root vegetables, balsamic and rosemary

 

Bone marrow Bolognese, spaghetti

 

Garganelli, clams, smoked bacon, posole and sweet cream

 

 

 

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

 

Roasted lamb (cold), salsa verde, sweet carrot “slaw”

 

 

 

 

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

 Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness