Dinner Menu
Friday, September 24th, 2010
Small Plates
10.
Jerusalem Artichoke and Clam Chowder, bacon toast
Fall Squash Salad, roasted sweet peppers, walnuts, blue cheese and balsamic
Crispy Lamb Neck, jasmine rice crust, butternut squash, black-eyed peas, chilies and sweet pepper jam
Crispy Pork Belly, white miso, bitter greens, glazed rice, sesame
Warm Beef Brisket, red wine braised cabbage, mustard and potatoes
Fried Green Tomatoes, marinated red tomatoes, seafood remoulade
Roasted Beets, cannoli flavors, pistachios, oranges, raisins and ricotta
Seared Boston Mackerel, watermelon and radish salad, chilled watermelon and saki broth
Sourdough Toasts with olive oil (2.)
Pasta
18.
Beef and duck wing cassoulet, fall veggies and white beans
Orecchiette, lamb and eggplant
Penne, tomato and meat ragout (veal, beef and pork)
Or just tomato (14.)
Goat cheese cavatelli, hen of the woods mushrooms, brown butter and garlic
Plates
25.
Seared Diver Scallops, almond romesco, marinated late season beefsteak tomatoes, hominy
Whey Braised NEFF Pork Shank, fried polenta, crimini mushrooms and sage
Normandy Duck Breast, Gilfeather turnip, wheatberries, kale and garlic honey
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