Dinner Menu

Tuesday, September 28^th, 2010

Small Plates

10.

Gilfeather Turnip Soup, more turnips, sugar snaps and lemon

Charcutiere Plate; chicken liver and almond pate, hoisin pork rillettes, duck liverwurst with pistachio, crispy lamb neck

Delicata Squash Salad, feta and sweet peppers

Flash Seared Shisito Peppers, lime, sea salt, tomato toast

Mackerel and Rice “Fish Sticks”, tartar sauce, radish salad

Fried Duck Egg, lentil – duck confit salad, braised greens and smoky bordelaise vinaigrette

Scallop and Seafood Sausage, almond romseco, wilted butter lettuce and quinoa

Sourdough Toasts with olive oil (2.)

Pasta

18.

Spaghetti, NEFF beef Bolognese

Goat cheese cavatelli, mushrooms and brown butter

Cassoulet, pork and beef, fall veggies

Orecchiette, lamb and eggplant ragout

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

Plates

22.

Roasted Misty Knoll Chicken Breast, matzo ball stuffing, butternut squash puree

Pan Seared Fluke, Jerusalem artichokes, polenta, olive tapenade

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