Dinner Menu

Wednesday, January 16th, 2013

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Small Plates  10.

Consider Bardwell Dorset

semi- soft well aged cow’s milk cheese, fruit jams

Warm Rawson Brook Chevre

apples, walnut, French phyllo, maple, pomegranate

Chicken Nuggets

blue cheese, fried shallots, iceberg and shaved spicy carrots

Slow Poached Egg

lentil, kale and venison sausage “stew”, currant bordelaise

Pork Tamales Taco

refried beans, almond romesco, slaw and jalapeno

Mushroom Soup

more mushrooms

Mighty Food Farm Beets

citrus, poppy seeds, pickled onions, feta and arugula

Molinari Fennel Salami

marinated peppers, olive tapenade, provolone grilled cheese

Semolina toasts (2.) Meatloaf grilled cheese (5.) Sausage and pepper egg roll (5.)

 

Pasta   20.

Penne, roasted tomato, High Lawn ricotta, Parmesan

Orecchiette, braised chicken, arugula and pumpkin seed pesto, peas from the freezer

Capellini, bone marrow tomato sauce, crumbs

Plates   25.

Miso Poached Misty Knoll Chicken Breast

crispy thigh, sesame, squash, broccoli and truffled soy emulsion

Pan Seared Brined NEFF Pork Loin

fried cheddar grits, pulled pork, okra and corn relish

 

Icelandic Farm Raised Arctic Char

roasted carrot and couscous, curry, raisin, capers, chick peas

Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.