Dinner Menu

Thursday, March 7th, 2013

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Small Plates  10.

Dad’s Apple Salad

walnuts, hazelnuts, rosemary, apricot, maple

Lady Moon Farm Romaine

lemon crumbs, kohlrabi and green olive “Caesar”’

Trout Pate

marinated lentils, rye and challah toasts

Fried Jalapeño Tacos

slaw, almond romesco, refried beans and pickled jalapeno

Chicken and Egg

deviled eggs, “Franks”, chicken salad, rice and wing croquettes, carrots, blue cheese

Petite Ramen and Marinated Mackerel

dorm style store bought ramen noodles, kale, peanut and chili pesto, cilantro

Roasted Offal Duck Terrine

seasonal accompaniments, toasts

Semolina toasts (2.) Five Course Menu Tasting (55.)

 

Pasta   20.

Ricotta cavatelli, more ricotta, sage and parsley brown butter, lemon and Parmesan

Tagliatelli, bone marrow tomato sauce, salami crumbs, slow poached egg, black pepper

Eggplant “parm”

 

Plates   25.

Brined Pork Loin

MFF sweet dumpling squash, fried Brussels sprouts, braised bacon, raisin mostarda

Saffron Braised Rhode Island Hake

monkfish, fingerlings, celery preparations,  “chowder” flavors

Sautéed Portland Skate Wing

minted yogurt, yams, orange, cracker wheat and lacinato kale

Roasted Coulotte of NEFF Beef

pommes “fondue”, Gruyere, wilted arugula, smoky mushroom fricassee

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