Dinner Menu
Wednesday, January 16th, 2013
Small Plates 10.
Consider Bardwell Dorset
semi- soft well aged cow’s milk cheese, fruit jams
Warm Rawson Brook Chevre
apples, walnut, French phyllo, maple, pomegranate
Chicken Nuggets
blue cheese, fried shallots, iceberg and shaved spicy carrots
Slow Poached Egg
lentil, kale and venison sausage “stew”, currant bordelaise
Pork Tamales Taco
refried beans, almond romesco, slaw and jalapeno
Mushroom Soup
more mushrooms
Mighty Food Farm Beets
citrus, poppy seeds, pickled onions, feta and arugula
Molinari Fennel Salami
marinated peppers, olive tapenade, provolone grilled cheese
Semolina toasts (2.) Meatloaf grilled cheese (5.) Sausage and pepper egg roll (5.)
Pasta 20.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Orecchiette, braised chicken, arugula and pumpkin seed pesto, peas from the freezer
Capellini, bone marrow tomato sauce, crumbs
Plates 25.
Miso Poached Misty Knoll Chicken Breast
crispy thigh, sesame, squash, broccoli and truffled soy emulsion
Pan Seared Brined NEFF Pork Loin
fried cheddar grits, pulled pork, okra and corn relish
Icelandic Farm Raised Arctic Char
roasted carrot and couscous, curry, raisin, capers, chick peas
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.