Dinner Menu
Saturday, September 25th, 2010
Small Plates
10.
Jerusalem Artichoke and Clam Chowder, bacon toast
Delicata 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
Pork Belly, white miso, bitter greens, glazed rice, sesame
Fried Green Tomatoes, marinated red tomatoes, rock shrimp remoulade
Roasted Beets, almonds, oranges, raisins and ricotta
Roasted Duck Liverwurst, fig jam, pistachio, elderflower, cornichon salad and toasts
Seared Boston Mackerel, watermelon and radish salad, chilled watermelon and saki broth
Sourdough Toasts with olive oil (2.)
Pasta
18.
Pork and beef 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, crimini mushrooms, brown butter and garlic
Plates
25.
Seared Diver Scallops, almond romesco, marinated late season beefsteak tomatoes, hominy
Seared Misty Knoll Chicken Breast, matzo ball stuffing, pancetta, squash puree, crispy wings
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