Dinner Menu

Tuesday, October 16th, 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

Turkey and Rice “Stew”

slow poached egg, black pepper and crumble fries

 

Chicken Skin Tacos

jalapeno, almond romesco, refried beans, cilantro, slaw

 

Goat Cheese Cavatelli and Mushrooms

brown butter, barley, heirloom turnip puree

 

Semolina toasts (2.) Tuna and trout pates (10.)

 

Almost Raw

15.

 

NEFF Beef Carpaccio

kale chips, blue cheese, red wine pickled shallots, apple, celery, salted walnuts

Petite Filet of Very Rare New Zealand Venison Loin

brown butter parsnip puree, coco nibs, pomegranate, oranges and shaved sunchokes

 

Pasta

20.

Linguini, Vermont rabbit and carrot “Bolognese”

Penne, roasted tomato, High Lawn ricotta, Parmesan

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

Plates

25.

Roasted Veal Breast

horseradish, beets, fall vegetable latkes, spinach

 

Sauteed Breast of Chicken

acorn squash polenta, arugula, lamb merguez and sweet peppers

 

Seared Diver Scallops

broccoli, Japanese turnips, white miso scallion emulsion, hen of the woods mushrooms

 

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