Lunch Menu

Tuesday, February 9th, 2010

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“Nudels”

11.

Linguini, anchovy cream and parmesan

Roasted garlic dumplings, root vegetables, balsamic and rosemary

Duck and pork cassoulet, white beans and toasted crumbs

Cheddar spaetzle, black truffles and peas (frozen)

Garganelli, mushrooms, pancetta, barley and brown butter

Sandwiches

9.

Chicken liver and almond pâté, bacon, balsamic onions

Artisan salami, smoked ham, swiss and olive salad

Braised Berkshire pork, pickles, sambal aioli (spicy)

Veal Pastrami, cabbage kraut, whole grain mustard

Simple

Penne, roasted tomatoes, Parmesan and evoo   8.

Grilled cheese   6.

Beers

Beers

5.

Victory (Pennsylvania)

Hop Devil Storm King Stout

Golden Monkey

Lagunitas (California)

Dogtown pale ale Pils Maximus IPA

Ommegang (New York)

Witte Hennepin

Smuttynose (New Hampshire)

Old Brown Dog IPA

Stoudt’s (Pennsylvania)

American Ale Scarlet Lady ESB Pilsner

Wines

5./gl

Red

Avalon Cabernet Sauvignon

8./gl

Cabernet Franc, Writer’s Block, 2007

Syrah, Qupe, 2007

White

5./gl

Camelot Chardonnay

8./gl.

Pinot Gris Reserve, Cooper Mountain, 2008 (Organic)

Riesling Indian wells Chateau st. Michelle 2007

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