Dinner Menu
Tuesday, September 21st, 2010
Small Plates
10.
Chickpea and Eggplant Soup, fried green tomatoes, green tomato chutney
White Bean, Farro and Pancetta Soup, salsa verde, garlic toast
Smoked King Mackerel Rillettes, radish, watermelon and cucumber salad, toasts
Crispy Lamb Neck, jasmine rice crust, butternut squash, black eyed peas, chilies and sweet pepper jam
Biscuit and Gravy, Jerusalem artichokes, poached egg
Skirt Steak Tacos, almond romesco, cilantro cabbage slaw
Roasted Beets “Cannoli”, French phyllo, pistachios, citrus, raisins and ricotta
Mixed Greens, roasted onions, blue cheese, red wine lentils and walnuts
Sourdough Toasts with olive oil (2.)
Pasta
18.
Orecchiette, braised rabbit, arugula and goat cheese
Garganelli, green olive, lamb and tomato ragout
Italian Eggplant “Parm”, roasted tomato
Penne, tomato and meat (veal, beef and pork) ragout
Plates
25.
Sautéed Amber Jack, white miso, Japanese eggplant, sesame and fried rice
Petite Strip Loin (30.), kale, turnip latkes, melted onions and roasted garlic
Seared Diver Scallops, bacon and tongue of fire cassoulet, delicata squash and baby bitter greens
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