Dinner Menu

Tuesday, October 2nd, 2012

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Small Plates

10.

Almost Dad’s Apple Salad

hazelnuts, peanuts, mint, maple vinaigrette, currants

Arctic Char Gravlax

beets, capers, quinoa, kale toast, lemon and poppy seeds

Chicken Skin Tacos

refried beans, almond romesco, cilantro, jalapeno and slaw

Acorn Squash, Corn and Sweet Pepper Soup

saffron, mussels and popcorn

Delicata Squash

feta, arugula, heirloom beans, sherry vinaigrette and sunflower seeds

Semolina toasts (2.) Greens with vinaigrette (8.)

Mid

15.

Seared Hudson Valley Foie Gras

concord grape, pumpkin seed pancake

Vermont Rabbit Thigh Schnitzel

chicken of the woods mushrooms and peas from the freezer, deviled eggs

 

Pasta

20.

Fuselli, butternut squash “mac and cheese”, aged Vermont cheddar, maple sweet + sour

Penne, roasted tomato, High Lawn ricotta, Parmesan

Linguini, bone marrow tomato sauce, black truffle crumbs

 

Plates

25.

Crispy Pork Belly

mustard spaetzle and braised shank, pear, Japanese turnips

Spicy Spanish Mackerel

late season cherry tomatoes, New England squid, sweet pepper jam, Israeli couscous and black olives

Steamed Rhode Island Hake

Berry Patch cauliflowers, Jerusalem artichoke and clam “chowder”, bacon crumbs

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