Dinner Menu

Saturday, November 3rd, 2012

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Small Plates

10.

Jerusalem Artichoke, Black Truffle and Gilfeather Turnip Soup

chevre, pumpkin seeds

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

Pork Shank Terrine

cider jelly, warm lentils, frisee and onion salad

Salt Cured Foie Gras Mousse

apricot nut,  jam, toasts

Semolina toasts (2.)

Pasta

20.

Penne, roasted tomato, High Lawn ricotta, Parmesan

Orecchiette, NEFF beef Bolognese, crumbs

Matzo meal gnocchi, braised chicken, carrots, celery root and celery

Plates

25.

Crispy NEFF Pork Belly

spaetzle, sauerkraut, butternut, poached pear

Roasted Breast of Misty Knoll Chicken

chicken wing cassoulet, delicata squash

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.