Dinner Menu
Wednesday, March 6th, 2013
Small Plates 10.
Lady Moon Farm Beets
MFF sweet dumpling squash, oranges, Greek yogurt dressing, mint
Dad’s Apple Salad
walnuts, hazelnuts, rosemary, apricot, maple
Steelhead “Herring”
caraway cream cheese, rye croutons, marinated lentils
Fried Jalapeño Tacos
slaw, almond romesco, refried beans and pickled jalapeno
Raw Crunchy Winter Vegetables
crumbled egg, purple yam, lemon crumbs and green olive “Caesar”’
Chicken and Egg
deviled eggs, “Franks”, chicken salad, rice and wing croquettes, carrots, blue cheese
Petite Ramen and Marinated Mackerel
dorm style store bought ramen noodles, kale, peanut and chili pesto, cilantro
Roasted Offal Duck Terrine
seasonal accompaniments, toasts
Semolina toasts (2.) Five Course Menu Tasting (55.)
Pasta 20.
Ricotta cavatelli, more ricotta, sage and parsley brown butter, lemon and Parmesan
Tagliatelli, bone marrow tomato sauce, salami crumbs, slow poached egg, black pepper
Eggplant “parm”
Plates 25.
Brined Pork Loin
butternut polenta, fried Brussels sprouts, braised bacon, raisin mostarda
Saffron Braised Rhode Island Hake
monkfish and potato hash, celery preparations, “chowder” flavors
Sautéed Rohan Duck Breast
braised duck and savory oatmeal, dried fruits, nuts and seeds, bitter citrus shallot gastrique
Seared Breast of Misty Knoll Chicken
extra skin, white beans, “Cali” wilted arugula, black olives and lemon
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.