Lunch Menu

Wednesday, May 12th, 2010

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Linguini, spring greens, quark and lemon

Cheddar spaetzle, black truffles and peas (frozen)

Semolina dumplings, sunflower seed pesto, carrots

Wax beans, Leeks, garganelli and tarragon butter



Chicken liver and almond pâté, bacon and balsamic onions

Braised Berkshire pork, vegetable pickles, sambal aioli (spicy)

Braised Portobello, sun dried tomato olive tapenade, young provolone

Roast NEFF Beef, blue cheese spread and lettuce

Turkey, asian BBQ and coleslaw


Penne, roasted tomatoes, Parmesan and EVOO   8.

Grilled cheese   6.

Seasonal greens, vinaigrette   6.