Lunch Menu

Tuesday, March 16^th, 2010

“Nudels”

11.

Linguini, spring greens, quark and lemon

Cheddar spaetzle, black truffles and peas (frozen)

Semonlina dumplings, sunflower seed pesto, carrots

Pork sausage, crimini mushrooms, orecchiette and garlic

Sandwiches

9.

Chicken liver and almond pâté, bacon, and balsamic onions

Braised Berkshire pork, pickles, sambal aioli (spicy)

NEFF Beef, blue cheese, watercress and celeriac

Rock Shrimp, Caesar, egg and chicory (11.)

Simple

Penne, roasted tomatoes, Parmesan and EVOO   8.

Grilled cheese   6.

Seasonal greens, vinaigrette   5.