Dinner Menu
Thursday, September 30th, 2010
Small Plates
10.
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
18.
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
Plates
Roasted Arctic Char, lentils, Jerusalem artichokes, roasted kale and green olives
25.
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
25.
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