Dinner Menu

Tuesday, November 6th, 2012

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Small Plates

10.

Parsnip, Pear and Lemongrass Soup

chevre, pumpkin seeds

Dad’s Apple Salad

peanuts, hazelnuts, currants, sage and maple dressing

Pork Shank Terrine

cider jelly, warm lentils, frisee and onion salad

Salt Cured Foie Gras Mousse

apricot nut,  jam, toasts

Warm Delicata and Butternut Squash Salad

bacon, spinach, Maytag blue cheese, walnuts , red wine and winter radish

Bone Marrow Welsh Rarebit

roasted kale salad, pickled shisito, fried egg, spicy ketchup

Woven Roots Carrots

parsnip, shaved beets, orange, horseradish, yogurt and poppy

Semolina toasts (2.)

Pasta

20.

Penne, roasted tomato, High Lawn ricotta, Parmesan

Orecchiette, potato, broccoli rabe, bitter green pesto, sunflower seeds

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

 

Plates

25.

Crispy NEFF Pork Belly

crispy cheddar broccoli polenta, turnips, maple vinegar, cabbage

 

Pan Roasted Misty Knoll Chicken Breast

extra skin, chicken wing cassoulet, fennel salad

Curried Farm Raised Idaho Trout

Berry Patch cauliflowers, English peas from the freezer and couscous

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