Dinner Menu

Saturday, October 13th, 2012

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Small Plates

10.

 

Curried Split Pea and Cauliflower Soup

chickpea panisse, concord grape, and lime

Dad’s Apple Salad

hazelnuts, peanuts, sage, maple vinaigrette, currants

Stuffed Cabbage

NEFF beef brisket, potatoes, garlic beef broth

Fried Jalapeno Tacos

almond romesco, refried beans, cilantro, slaw

Turkey and Rice Stew

slow poached egg, crumble fries, black pepper

Goat Cheese Cavatelli and Mushrooms

brown butter, delicata squash, barley

Seafood Charcuterie

pates and salads of tuna, mackerel, trout and squid

 Semolina toasts (2.)

Pasta

20.

 

Linguini, heirloom turnip “alfredo”, turnip green and sunflower seed pesto, ham

Penne, roasted tomato, High Lawn ricotta, Parmesan

Orecchiette, butternut squash “mac and cheese”, Vermont cheddar, crispy onions, maple sweet and sour

Plates

25.

Butter Poached Farm Raised Idaho Trout

Japanese turnip fritters, white miso polenta, roasted broccoli

Roasted Pork Belly

braised bitter greens and white beans, pears and pear mostarda

Pan Seared Amish Chicken Leg “Steak”

beets, wheat berries, pumpkin seeds, greens beans,  horseradish and shallot cream

Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.