Dinner Menu
Friday, March 8th, 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, 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
Cured American Waygu Beef Tongue
rye, pickled radish, cabbage, havarti mostarda
Semolina toasts (2.) Roasted offal duck terrine (10.)
Pasta 20.
Spaetzle, mustard, Vermont rabbit, leeks and arugula
Linguini, bone marrow tomato sauce, salami crumbs
Eggplant “parm”
Plates 25.
Saffron Braised Rhode Island Hake
fingerlings, celery preparations, “chowder” flavors
Pan Fried Portland Skate Wing
minted yogurt, yams, orange, brown butter, creamed beet greens
Roasted Coulotte of NEFF Beef
Tuscan kale, smoky onions, mushroom fricassee, “pommes fondue”, Gruyere
Brined Pork Loin
crispy Brussels sprouts, braised bacon, sweet dumpling squash, polenta
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.