Dinner Menu
Thursday, March 7th, 2013
Small Plates 10.
Dad’s Apple Salad
walnuts, hazelnuts, rosemary, apricot, maple
Lady Moon Farm Romaine
lemon crumbs, kohlrabi and green olive “Caesar”’
Trout Pate
marinated lentils, rye and challah toasts
Fried Jalapeño Tacos
slaw, almond romesco, refried beans and pickled jalapeno
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
MFF sweet dumpling squash, fried Brussels sprouts, braised bacon, raisin mostarda
Saffron Braised Rhode Island Hake
monkfish, fingerlings, celery preparations, “chowder” flavors
Sautéed Portland Skate Wing
minted yogurt, yams, orange, cracker wheat and lacinato kale
Roasted Coulotte of NEFF Beef
pommes “fondue”, Gruyere, wilted arugula, smoky mushroom fricassee
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.