Dinner Menu

Friday, March 8th, 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, 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

Cured American Waygu Beef Tongue

rye, pickled radish, cabbage, havarti mostarda

Semolina toasts (2.) Roasted offal duck terrine (10.)

 

Pasta   20.

Spaetzle, mustard, Vermont rabbit, leeks and arugula

Linguini, bone marrow tomato sauce, salami crumbs

Eggplant “parm”

 

Plates   25.

Saffron Braised Rhode Island Hake

fingerlings, celery preparations,  “chowder” flavors

Pan Fried Portland Skate Wing

minted yogurt, yams, orange, brown butter, creamed beet greens

Roasted Coulotte of NEFF Beef

Tuscan kale, smoky onions, mushroom fricassee, “pommes fondue”, Gruyere

Brined Pork Loin

crispy Brussels sprouts, braised bacon, sweet dumpling squash, polenta

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