Dinner Menu
Friday, October 1st, 2010
Small Plates
10.
Gilfeather Turnip Soup, mushroom confit
Charcuterie Plate; chicken liver and almond pate, hoisin pork rillettes, duck liverwurst with pistachio
Parsnips and Carrots, pumpkin seeds, radishes, feta and five spice
Flash Seared Shisito Peppers, lime, sea salt
Crispy Rice and Turkey Croquettes, tomatillo jam
Braised Beef Brisket, cabbage and pickled mustard seed
Butter Lettuce Salad, delicata squash, raisins, walnuts and blue cheese dressing
Veal Meatballs, tomato jus, currants and sweet peppers
Sourdough Toasts with olive oil (2.)
Pasta and Stews
18.
Fried garlic spaetzle, hen of the woods mushrooms and goat cheese
Cassoulet, braised pork and duck, fall veggies
Red wine and bone marrow risotto, arugula, sugar snaps and Parmesan
Spaghetti, NEFF beef Bolognese, Parmesan
Plates
Roasted Arctic Char, lentils, butternut squash, kale and charred lemon marmalade
25.
Pan Seared Open Pasture Veal, creamed split peas, beets, capers, green tomatoes and basil 30.
Braised Pork Shank, braising greens, wheat berries, quinoa and shaved Japanese turnips
25.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness
* most of the produce we use at nudel is from Overmeade Gardens