Dinner Menu

Wednesday, September 29th, 2010

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Small Plates

10.

Gilfeather Turnip Soup, more turnips and lemon

Charcuterie Plate; chicken liver and almond pate, hoisin pork rillettes, duck liverwurst with pistachio

Delicata Squash Salad, feta and sweet peppers

Flash Seared Shisito Peppers, lime, sea salt, tomato toast

Mackerel and Rice “Fish Sticks”, tartar sauce, radish salad

Fried Duck Egg, lentil – duck confit salad, braised greens and smoky bordelaise vinaigrette

Woven Farm Carrots and Sugar Snaps, Farm Girl Farm greens and elderflower

Scallop and Seafood Sausage, almond romseco, wilted butter lettuce and quinoa

Sourdough Toasts with olive oil (2.)

Pasta and Stews

18.

Spaghetti, NEFF beef Bolognese

Goat cheese cavatelli, mushrooms and brown butter

Cassoulet, braised pork, fall veggies

Orecchiette, lamb and eggplant ragout

Fried garlic spaetzle, chicken, arugula and herbs

Plates

22.

Roasted Misty Knoll Chicken Breast, matzo ball stuffing, butternut squash puree

Pan Seared Fluke, Jerusalem artichokes, polenta, green olives

Pan Seared Open Pasture Veal, creamed split peas, beets, capers, green tomatoes and basil (30.)

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