Dinner Menu

Friday, October 19th, 2012

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Small Plates

10.

 

Vermont Rabbit and Carrot Ragout

semolina gnocchi, buttery crumbs

Dad’s Apple Salad

hazelnuts, peanuts, sage, maple vinaigrette, currants

Chicken Skin Tacos

jalapeno, almond romesco, refried beans, cilantro, slaw

Arctic Char Gravlax

chorizo flavors, root vegetable hash, slow poached egg, pumpkin puree and lime

Tuna and Trout Pates

pickles, mustard and toasts

Semolina toasts (2.) Young Lettuces with vinaigrette (8.)

 

Almost Raw

15.

 

NEFF Beef Carpaccio

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

Petite Filet of Very Rare New Zealand Venison Loin

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

Pasta

20.

Linguini, Gilfeather turnip and spaghetti squash “carbonara”, pancetta, black truffle

Penne, roasted tomato, High Lawn ricotta, Parmesan

Orecchiette, NEFF beef Bolognese, black pepper, crumbs

 

Plates

25.

Sautéed Breast of Misty Knoll Chicken

broccoli, hen of the woods mushrooms, barley and arugula

Pan Seared Line Caught Canadian Swordfish

peppers, cauliflower, black olive panisse

Lemon Poached Dayboat Rhode Island Pollock

fennel, spinach, beluga lentils and saffron

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