Dinner Menu

Sunday, September 26th, 2010

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Small Plates


Jerusalem Artichoke and Clam Chowder, bacon toast

Warm Squash Salad, sweet peppers, saffron, feta and balsamic

Crispy Lamb Neck, jasmine rice crust, olive tapenade, carrots and roasted onion

Pork Belly, white miso, bitter greens, glazed rice, sesame

Fried Green Tomatoes, salsa, seafood salad, smoked paprika

Roasted Beets, pistachio and almond ricotta, oranges and raisins

Duck Liverwurst, fig jam, pistachio, elderflower, cornichon salad and toasts

Seared Boston Mackerel, radish salad, chilled watermelon broth

Sourdough Toasts with olive oil (2.)



Pork and beef cassoulet, fall veggies

Orecchiette, lamb and eggplant

Spaghetti, tomato and meat ragout (veal, beef and pork)

Penne, roasted tomato, parmesan and EVOO (14.)



Seared Diver Scallops, Gilfeather turnip, wheatberries, kale and salsa verde

Whey Braised Pork Shank, white beans, cabbage and Portobello

Normandy Duck Breast, matzo ball stuffing, squash puree 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