Dinner Menu

Thursday, October 25th, 2012

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Small Plates

10.

Braised Venison Tacos

jalapeno, almond romesco, cilantro, slaw

Arctic Char Gravlax

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

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

Country Terrine

pickles, mustard and toasts

Dad’s Apple Salad

peanuts, hazelnuts, currants, sage and maple dressing

Vermont Rabbit “Nuggets”

rosemary gravy and mustard greens

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

Pasta

20.

Semolina gnocchi, pancetta, roasted peppers, kale and cream

Penne, roasted tomato, High Lawn ricotta, Parmesan

Linguini, NEFF beef Bolognese, parsley crumbs

 

Plates

25.

Crispy NEFF Pork Belly

fried green tomatoes, braised collard greens, grits

Roasted Breast of Amish Chicken

extra skin, lentil and hen of the woods mushrooms, spinach

Poached Rhode Island Pollock

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

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