Dinner Menu

Tuesday, April 2nd, 2013

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Small Plates  10.

Hummus Duo

chickpea, split pea, chips, pita and olive “antipasti”

Fried Pork Belly

collard greens, grits, vinegary onions

Steelhead Terrine

avocado puree, peppered hazelnuts, lemon

Chicken Matzo Balls

havarti gravy, peas from the freezer, apricot “ketchup”, pickled winter radish

Fried Oyster and Smoky Beef Tacos

almond romesco, dressed lettuces, pickled jalapeno, cilantro, lime

Mussel and Hominy Pozole

veal chorizo, cabbage salad

Trout and Bacon Fritters

horseradish aioli, cucumbers, dill and more bacon

Whey Fed Pork Rillettes

seasonal accompaniments, toasts

Semolina toasts (2.) Five/Six course menu tasting (55./65.)

 

Pasta 20.

Penne, roasted tomato, High Lawn ricotta, Parmesan

Torchio, NEFF pork sausage and wilted Berry Patch spinach

Cavatelli, bone marrow tomato sauce, crumbs, fried salami, slow poached egg

 

Plates 25.

Sautéed Young Rhode Island Hake

spicy kale and peanut “pesto”,  Israeli couscous, sweet potato puree, cauliflower

Seared Line Caught Swordfish

lentils , quinoa and black olive, fennel, fingerlings, grapes and parsley

 

Roasted Misty Knoll Chicken Breast

Or

Seared NEFF Strip Steak (30.)

broccoli, “fried rice”, artichoke puree, soy butter, salsify

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