Dinner Menu

Saturday, September 25th, 2010

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Small Plates

10.

Jerusalem Artichoke and Clam Chowder, bacon toast

Delicata 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

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

Fried Green Tomatoes, marinated red tomatoes, rock shrimp remoulade

Roasted Beets, almonds, oranges, raisins and ricotta

Roasted Duck Liverwurst, fig jam, pistachio, elderflower, cornichon salad and toasts

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

Sourdough Toasts with olive oil (2.)

Pasta

18.

Pork and beef 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, crimini mushrooms, brown butter and garlic

Plates

25.

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

Seared Misty Knoll Chicken Breast, matzo ball stuffing, pancetta, squash puree, crispy wings

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