Dinner Menu
Sunday, September 26th, 2010
Small Plates
10.
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.)
Pasta
18.
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.)
Plates
25.
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