Dinner Menu

Sunday, September 19th, 2010

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Small Plates

10.

Chickpea and Eggplant Soup, split pea toast

White Bean, Farro and Pancetta Soup, salsa verde

Smoked King Mackerel Rillettes, radish salad, cucumbers, rye mustard

Lettuces, feta, roasted onions and watermelon

Crispy Lamb Neck, jasmine rice crust, baby bitter greens and apricot yogurt

Chicken Liver Pate, pickled strawberry jam, toasts

Fried Green Tomato Tacos, almond romesco, cabbage slaw

Beet “Sundae”, raisins, toasted almonds, coco nibs, red wine gastrique and sour citrus “whip”

Sourdough Toasts with olive oil (2.)

Pasta

18.

Orecchiette, braised rabbit, arugula and goat cheese

Garganelli, green olive, lamb and tomato ragout

Semolina dumplings, chicken, cabbage, rosemary and fried garlic broth

Penne, roasted tomato, Parmesan and EVOO (14.)

Plates

25.

Seared Diver Scallops, tongue of fire bean and bacon cassoulet, Jerusalem artichokes

Sautéed Long Island Fluke, squashes, fried rice and miso

Seared NEFF Skirt Steak (25.) or Petite Strip Loin (30.), kale, turnip latkes, melted onions, lentils and roasted garlic

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