Dinner Menu
Tuesday, September 28th, 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