Dinner Menu

Friday, September 24th, 2010

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Small Plates

10.

Jerusalem Artichoke and Clam Chowder, bacon toast

Fall Squash Salad, roasted sweet peppers, walnuts, blue cheese and balsamic

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

Crispy Pork Belly, white miso, bitter greens, glazed rice, sesame

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

Fried Green Tomatoes, marinated red tomatoes, seafood remoulade

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, lamb and eggplant

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

Or just tomato (14.)

Goat cheese cavatelli, 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, fried polenta, crimini mushrooms and sage

Normandy Duck Breast, Gilfeather turnip, wheatberries, kale and garlic honey

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