Dinner Menu

Saturday, March 1st, 2014

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To Begin

10.

Dad’s Apple Salad

peanuts, hazelnuts, currants, sage and maple

Fried Rock Shrimp Tacos

almond romesco, lime and vegetable slaw

Steelhead Fish “Fritters”

young lettuces, herb aioli

Rice and Chicken Wing Croquettes

“general Tso’s sauce”, toasted sesame, ginger and garlic

Crispy Brussels Sprouts and Spinach Salad

pear, walnut, malt gastrique

Molinari Salami

provolone, eggplant and sun dried tomatoes

 

Roasted Pork Belly

 quinoa, mustard greens, smoked tomato

Celery and Potato Soup

skate wing salad, brown butter, raisins and caper

Black Radish Caesar Salad

Dave’s Caesar dressing, generic romaine, lentils, purple potato, toasted Parmesan

buttered toasts (3.)               lettuces with vinaigrette (8.)

 

 

Pasta

15./22.

Semolina dumplings, braised chicken ragout

“Shells”, pork sausage, chopped clams, braising greens, pecorino

 

Penne with High Lawn ricotta, roasted tomato, Parmesan and EVOO

 

 

Plates

25.

Farm Raised Idaho Trout

Brussels sprouts, saffron, potato, pea shoots and peas from the freezer

Seared Big Eye Tuna

miso, button and enoki mushrooms, white turnips, pickled cucumber and scallion

“Filet” of NEFF NY Strip

smoked barley and horseradish “risotto”, wilted spinach, maitake mushrooms, carrots (32.)

Braised New England Pork Shoulder

collard greens, pickled yam, red beans and smothered rice

Roasted Abair Farm Chicken

broccoli, polenta, green olives, shallot and sherry

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