Dinner Menu

Friday, November 2nd, 2012

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Small Plates

10.

Jerusalem Artichoke and Gilfeather Turnip Soup

black truffle, chevre, arugula

Chicken Skin Tacos

jalapeno, almond romesco, cilantro, slaw, refried beans

Arctic Char Gravlax

fennel, oranges, Alsatian mustard, assam and parsnips

Dad’s Apple Salad

peanuts, hazelnuts, currants, sage and maple dressing

Woven Roots Turnip “Pad Thai”

garlic, scallion, peanuts, tofu and tatsoi with not so local pineapple and tamarind

Slow Poached Egg

fried green tomatoes, gravy and bacon braised collard greens, hominy

Semolina toasts (2.) Country terrine (10.)

Pasta

20.

Penne, roasted tomato, High Lawn ricotta, Parmesan

Orecchiette, NEFF beef Bolognese, crumbs

Matzo meal gnocchi, carrots, celery root and celery cream

 

Plates

25.

Crispy NEFF Pork Belly

spaetzle, sauerkraut, butternut, frisee and poached pear

Roasted Breast of Misty Knoll Chicken

chicken wing cassoulet, roasted beets

 

Petite Filet of NEFF Beef Strip Loin

braised kale, potatoes, pickled shisito peppers, broccoli stem and cheddar puree

Baked Long Line Haddock

 “creamed” spinach and couscous, squid, leek and parsley sauté

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