Dinner Menu

Tuesday, October 23rd, 2012

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Small Plates

10.

Chicken Skin Tacos

jalapeno, almond romesco, refried beans, cilantro, slaw

Arctic Char Gravlax

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

Crispy Overmeade Gardens Parsnips

arugula, Maytag blue cheese dressing,  poached pear and walnut

Woven Roots Beet Soup

goat cheese and pumpkin seed “truffles”, oranges, horseradish, pomegranate

Rabbit and Pork Country Terrine

chicken liver, pickles, mustard and toasts

Dad’s Apple Salad

peanuts, hazelnuts, currants, sage and maple dressing

Semolina toasts (2.) Young lettuces with vinaigrette (8.) Fish pate (10.)

 

Mid

15.

Torchon of Foie Gras “Butter”

this summer’s spiced berry jam, flax seed, millet and whole wheat blinis

Pasta

20.

Semolina gnocchi, pancetta, squash, brown butter and spinach

Penne, roasted tomato, High Lawn ricotta, Parmesan

Linguini, NEFF beef Bolognese, parsley crumbs

 

Plates

25.

Roasted NEFF Pork Belly

potato puree, bitter greens, pear

Chicken Leg “Steak”

barley and hen of the woods mushroom ‘stew”, broccoli, roasted garlic

Sautéed Rhode Island Pollock

cauliflower, Jerusalem artichokes and carrots, capers, curry, raisins

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