Dinner Menu

Thursday, October 4th, 2012

share this:

 

Small Plates

10.

Almost Dad’s Apple Salad

hazelnuts, peanuts, sage, maple vinaigrette, currants

Chicken Skin Tacos

refried beans, almond romesco, cilantro, jalapeno and slaw

Acorn Squash, Corn and Sweet Pepper Soup

saffron, mussels and popcorn

Warm Berry Patch Young Green Beans

turkey gravy, fennel, quinoa and a slow poached egg

Overmeade Gardens Delicata Squash

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

Semolina toasts (2.) Greens with vinaigrette (8.) Seared foie gras  (15.)

Mid

15.

Vermont Rabbit Thigh Schnitzel

wild mushroom puree, peas from the freezer, cauliflowers, deviled eggs, beets

 

Pasta

20.

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

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

miso braised carrots, buttered rice congee, winter radishes, scallion vinaigrette

Double Ham and Cheese Burger, smoked ham, iceberg, crumble fry “salad” (15.)

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