Dinner Menu

Friday, October 26th, 2012

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Small Plates

10.

Braised Venison Tacos

jalapeno, almond romesco, cilantro, slaw

Arctic Char Gravlax

fennel, roasted beets, oranges, pomegranate and radish

Country Terrine

pickles, mustard and toasts

Jerusalem Artichoke and Heirloom Turnip Soup

black truffle, gruyere grilled cheese, spinach

Dad’s Apple Salad

peanuts, hazelnuts, currants, sage and maple dressing

Crispy Vermont Rabbit “Croquettes”

rosemary gravy, poached pear and pickled mustard greens

Chicken Wing Cassoulet

slow poached egg, hen of the woods mushrooms

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

Pasta

20.

Semolina gnocchi, pancetta, roasted peppers, kale and Maytag blue

Penne, roasted tomato, High Lawn ricotta, Parmesan

Linguini, NEFF beef Bolognese, crumbs

 

Plates

25.

Crispy NEFF Pork Belly

fried green tomatoes, braised collard greens, grits

Poached Rhode Island Pollock

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

Roasted Breast of Amish Chicken

chicken leg schnitzel, buttered sauerkraut, mustard braised turnips, roasted potatoes

Sautéed Farm Raised Idaho Trout

split and English peas, ham, arugula, quinoa

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