Lunch Menu

Tuesday, July 13th, 2010

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Nudel

Seasonally Inspired Food

Lunch

Daily Soups

7.

Salads

9.

Roasted Beets, walnuts, mustard vinaigrette and wheat berries

Local Lettuces, roasted squashes, olives, provolone and balsamic-basil vinaigrette

Marinated Steak, panzanella, roasted onions and Great Hill Blue

Chilled Fish Salad, frisee, capers, sunflower seed and radish green pesto

Seasonal greens, vinaigrette   6.

Sandwiches

9.

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

Deviled Egg Salad, white anchovies and cucumbers

Grilled cheese   6.

“Nudels”

15.

Orecchiette, veal ragout, gremolata sourdough crumbs

Mustard spaetzle, black olives, zucchini and saffron broth

Semolina gnocchi, shiitakes, chevre and braised greens

Penne, roasted tomatoes, Parmesan and EVOO   8.

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