Lunch Menu
Tuesday, July 27th, 2010
Nudel
Seasonally Inspired Food
Lunch
Daily Soups
7.
Salads and Small Plates
9.
Whipped Pork Terrine, seasonal garnishes and toasts
Local Lettuces, broccoli, sunflower seeds and Romano cheese
Pickled Trout, roasted green tomatoes, cucumbers and quinoa
Braised Beef, beets, olives and a leek parsley vinaigrette
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
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, 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