Dinner Menu

Wednesday, September 22nd, 2010

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Small Plates

10.

Chickpea and Eggplant Soup, almond romesco

White Bean, Farro and Pancetta Soup, salsa verde, garlic toast

Smoked King Mackerel Rillettes, radish, watermelon and cucumber salad, toasts

Crispy Lamb Neck, jasmine rice crust, butternut squash, black-eyed peas, chilies and sweet pepper jam

Crispy Pork Belly, Gilfeather turnip and poppy seed “agra-dolce”, kale

Warm Beef Brisket, red wine braised cabbage, mustard and potatoes

Fried Green tomatoes, spicy rock shrimp gravy and biscuit crumbs

Roasted Beets “Cannoli”, French phyllo, pistachios, citrus, raisins and ricotta

Mixed Greens, roasted onions, blue cheese, lentils and walnuts

Sourdough Toasts with olive oil (2.)

Pasta

18.

Orecchiette, braised rabbit, arugula and goat cheese

Garganelli, green olive, lamb and tomato ragout

Italian Eggplant “Parm”, roasted tomato

Penne, tomato and meat ragout (veal, beef and pork)

Plates

25.

Sautéed Amber Jack, white miso, Japanese eggplant, sesame and fried rice

Petite Strip Loin (30.), kale, turnip latkes, melted onions and roasted garlic

Seared Diver Scallops, bacon and tongue of fire cassoulet, delicata squash and baby bitter greens

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