Dinner Menu

Friday, October 1st, 2010

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Small Plates

10.

Gilfeather Turnip Soup, mushroom confit

Charcuterie Plate; chicken liver and almond pate, hoisin pork rillettes, duck liverwurst with pistachio

Parsnips and Carrots, pumpkin seeds, radishes, feta and five spice

Flash Seared Shisito Peppers, lime, sea salt

Crispy Rice and Turkey Croquettes, tomatillo jam

Braised Beef Brisket, cabbage and pickled mustard seed

Butter Lettuce Salad, delicata squash, raisins, walnuts and blue cheese dressing

Veal Meatballs, tomato jus, currants and sweet peppers

Sourdough Toasts with olive oil (2.)

Pasta and Stews

18.

Fried garlic spaetzle, hen of the woods mushrooms and goat cheese

Cassoulet, braised pork and duck, fall veggies

Red wine and bone marrow risotto, arugula, sugar snaps and Parmesan

Spaghetti, NEFF beef Bolognese, Parmesan

Plates

Roasted Arctic Char, lentils, butternut squash, kale and charred lemon marmalade

25.

Pan Seared Open Pasture Veal, creamed split peas, beets, capers, green tomatoes and basil 30.

Braised Pork Shank, braising greens, wheat berries, quinoa and shaved Japanese turnips

25.

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

* most of the produce we use at nudel is from Overmeade Gardens