Dinner Menu
Sunday, September 19th, 2010
Small Plates
10.
Chickpea and Eggplant Soup, split pea toast
White Bean, Farro and Pancetta Soup, salsa verde
Smoked King Mackerel Rillettes, radish salad, cucumbers, rye mustard
Lettuces, feta, roasted onions and watermelon
Crispy Lamb Neck, jasmine rice crust, baby bitter greens and apricot yogurt
Chicken Liver Pate, pickled strawberry jam, toasts
Fried Green Tomato Tacos, almond romesco, cabbage slaw
Beet “Sundae”, raisins, toasted almonds, coco nibs, red wine gastrique and sour citrus “whip”
Sourdough Toasts with olive oil (2.)
Pasta
18.
Orecchiette, braised rabbit, arugula and goat cheese
Garganelli, green olive, lamb and tomato ragout
Semolina dumplings, chicken, cabbage, rosemary and fried garlic broth
Penne, roasted tomato, Parmesan and EVOO (14.)
Plates
25.
Seared Diver Scallops, tongue of fire bean and bacon cassoulet, Jerusalem artichokes
Sautéed Long Island Fluke, squashes, fried rice and miso
Seared NEFF Skirt Steak (25.) or Petite Strip Loin (30.), kale, turnip latkes, melted onions, lentils and roasted garlic
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