Dinner Menu

Wednesday, November 28th, 2012

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Small Plates

10.

White Winter Root Soup

goat cheese toast, pumpkin seed oil, rosemary

Dad’s Apple Salad

Samascott crispin apples, currants, fried sage, peanuts, hazelnuts and maple vinaigrette

Duck and Chestnut Terrine

pickles and toasts

Vermont Veal Sausage

warm grains, beans and leeks

Marinated Roast Beef Tacos

almond romesco, pickled poblano and jalapeno, slaw, lime, refried beans and cilantro

 

Rice and Chicken Croquettes

carrot mousse, celery root pickles, blue cheese and hot sauce

Crispy Brandade

caper and frisee salad, garlic – parsley aioli, lemon, croutons

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

 

Pasta

20.

Penne, roasted tomato, High Lawn ricotta, Parmesan

Beef and veal pastrami “stuffed” cabbage, spaetzle, beef jus

Orecchiette, braised chicken legs, kale and sunflower seed pesto

Plates

25.

Brined Niman Ranch Pork Loin

Brussels sprouts, turnips, apples, brown sugar mustard

Poached Canadian Duck Breast

winter squash, arugula puree, maple, brown butter, walnuts, sage and brandy

Sautéed Arctic Char

grapes, chives, lentils, crème fraiche, horseradish, toasted fennel and rye seeds

Roasted Lamb Loin

carrots, split pea falafel, Roman cauliflower, saffron – apricot yogurt, olives

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