Dinner Menu

Friday, October 5th, 2012

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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, black pepper

Overmeade Gardens Delicata Squash and Roasted Beets

feta, shaved sunchokes, winter radish

Chicken of the Woods Mushroom Soup

deviled eggs, sorrel

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

Mid

15.

NEFF Beef Carpaccio “Cannoli”

fig and blue cheese mousse, arugula vinaigrette, walnut, poppy seeds

 

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, red wine pear jam, Japanese turnips

Spicy Spanish Mackerel

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

Steamed Rhode Island Hake

cauliflowers and peas, carrot miso puree, scallion

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