Dinner Menu

Friday, September 14th, 2012

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Small Plates

10.

Pan Seared New England Squid

lentil, boudin noir, smoked paprika, orange, Marcona almonds, cumin

Roasted Delicata Squash

leeks, pickled peppers, giant Peruvian lima beans, pumpkin seeds and sherry

Steamed NEFF Oxtail and Cabbage Dumplings

red wine lemon grass broth, crimini mushrooms, slow poached egg, new ginger

Raven and Boar Farms Whey Fed Pork Scrapple

apple salad, mustard, pickled things

Jonah Crab Cake

curry, currants, celery root “slaw”

Sourdough toasts (2.) Young lettuces with vinaigrette (8.)

 

Pasta

20.

Fuselli, butternut “mac and cheese”, aged Vermont cheddar, maple sweet and sour, crispy onion

Rigatoni, roasted tomato, High Lawn ricotta, Parmesan

Linguini, bone marrow tomato sauce, pepperoni crumbs

 

Plates

25.

Roasted Farm Raised Trout

pork belly and white beans, fall vegetable kraut

Line Caught Swordfish

garlic, purple basil and acorn squash puree, cauliflowers, shaved fennel

Petite Filet of NEFF Strip Loin

kale, corn and duck confit “ragout”, truffled sunchoke

Nudel does not specialize in vegan or allergenic cooking. We politely decline any substitutions or alterations.