Dinner Menu
Friday, January 11th, 2013
Small Plates 10.
Fried Chicken Skin Tacos
almond romesco, refried beans jalapeno and slaw
Consider Bardwell Dorset
semi soft well aged cow’s milk cheese, fruit jams
“Canned” Tuna Croquette
egg salad, micro arugula, sweet cucumber pickle and preserved tomatoes
Dragonetti Pork Tamales
lime, avocado, poblano
Warm Rawson Brook Chevre
apples, walnut, French phyllo shards, maple, pomegranate
Sautéed Green Kale Salad
slow poached egg, bacon, Great Hill Blue, crushed potato chips, shaved iceberg
Eggplant Parm “Egg Rolls”
“marinara”, black and green olive tapenade, toasted parmesan
Semolina toasts (2.) Salami or Meatloaf tea sandwiches (5. Each)
Pasta 20.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Angel Hair, bone marrow tomato sauce, crumbs
Plates 25.
Butter Poached Idaho Farm Raised Trout
creamed peas from the freezer, warm young green beans, oyster mushrooms, truffled soy
Seared Misty Knoll Chicken Breast
broccoli and crimini mushroom sauté, red wine lentil puree, curry
Roasted Diver Scallops
crispy potato and bacon, pickled onion, kabocha squash
Pan Seared Brined Pork Loin
fried cheddar grits, pulled pork, okra and corn relish
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.