Dinner Menu

Saturday, October 2nd, 2010

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Small Plates

10.

Almond and Mushroom Soup, goat cheese fondue, garlic toast

Fried Pig Foot, Gilfeather turnip puree, shaved Japanese turnip, maple jus

Roasted Beets, pumpkin seeds, radishes and feta

Flash Seared Shisito Peppers, lime, sea salt

Crispy Rice and Turkey Croquettes, tomatillo jam

Braised Beef Brisket, cabbage and pickled mustard seed

Delicata Squash Salad, raisins, walnuts, arugula 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 brown butter

Cassoulet, braised pork and duck, fall veggies

Red wine and bone marrow risotto, marinated sugar snaps

Spaghetti, veal ragout, Parmesan

Plates

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

25.

Pan Seared Vermont Veal, split peas, Jerusalem artichokes, capers, green tomatoes and basil

30.

Normandy Duck Breast, wheatberries, quinoa, parsnip puree, watermelon

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