Dinner Menu

Thursday, September 30th, 2010

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Small Plates


Gilfeather Turnip Soup, mushroom confit

Charcuterie Plate; chicken liver and almond pate, hoisin pork rillettes, duck liverwurst with pistachio

Parsnips and Carrots, pumpkin seeds, radishes, feta and five spice

Flash Seared Shisito Peppers, lime, sea salt

Mackerel and Rice “Fish Sticks”, tartar sauce, Farm girl Farm greens

Braised Beef Brisket, cabbage and pickled mustard seed

Scallop and Seafood Sausage, almond romseco and quinoa

Butter Lettuce Salad, delicata squash, raisins, walnuts and blue cheese dressing

Veal Meatballs, tomato jus, currants and sweet peppers

Sourdough Toasts with olive oil (2.)

Pasta and Stews


Spaghetti, hen of the woods mushrooms and goat cheese

Cassoulet, braised pork and duck, fall veggies

Orecchiette, lamb and eggplant ragout

Fried garlic spaetzle, chicken, arugula and herbs

Penne, NEFF beef Bolognese, Parmesan


Roasted Arctic Char, lentils, Jerusalem artichokes, roasted kale and green olives


Pan Seared Open Pasture Veal, creamed split peas, beets, capers, green tomatoes and basil 30.

Braised Pork Shank, red wine, braising greens and chorizo risotto, sugar snaps


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