Dinner Menu

Tuesday, October 9th, 2012

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Small Plates

10.

Dad’s Apple Salad

hazelnuts, peanuts, sage, maple vinaigrette, currants

Chicken Skin Tacos

refried beans, almond romesco, jalapeno and slaw

Stuffed Cabbage

NEFF beef brisket, potatoes, garlic brodo

Crispy Rawson Brook Chevre

beets, squash and oranges, local honey, arugula vinaigrette, poppy seeds

Deviled Eggs

mackerel escabeche, lamb merguez and sweet peppers

Country Terrine

pickles, mustard and toasts

Slow Poached Egg

chicken of the woods mushrooms, turkey gravy, quinoa and green beans

Semolina toasts (2.) Young lettuces with vinaigrette (8.)

Pasta

20.

 

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

Linguini, bone marrow tomato sauce, black truffle crumbs

Penne, roasted tomato, High Lawn ricotta, Parmesan

Plates

25.

Braised Pork Belly

braised shank, white beans,  collard and bitter greens, heirloom turnip

Brown Butter Poached Farm Raised Idaho Trout

capers, raisins, curry, berry patch cauliflower, couscous

Grilled Ham and “Cheese Burger”, crumble fry salad, generic iceberg (15.)

Five Course Menu Tasting, fifty-five dollars per person

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