Dinner Menu

Thursday, September 23rd, 2010

share this:

Small Plates

10.

Jerusalem Artichoke and Clam Chowder, smoked mackerel toast

Fall Squash Salad, roasted sweet peppers, walnuts, feta and balsamic

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

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

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

Fried Green Tomatoes, marinated red tomatoes, rock shrimp salad (12.)

Roasted Beets, cannoli flavors, pistachios, oranges, raisins and ricotta

Seared Boston Mackerel, watermelon and radish salad, chilled watermelon and saki broth

Sourdough Toasts with olive oil (2.)

Pasta

18.

Beef and duck wing cassoulet, fall veggies and white beans

Orecchiette, braised rabbit, arugula and goat cheese

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

Or just tomato (14.)

Semolina dumplings, hen of the woods mushrooms, brown butter and garlic

Plates

25.

Seared Diver Scallops, almond romesco, marinated late season beefsteak tomatoes, hominy

Whey Braised NEFF Pork Shank, soft polenta, crimini mushrooms and sage

Amberjack, white miso emulsion, Japanese eggplant, sticky rice and sesame

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