Dinner Menu

Wednesday, December 5th, 2012

share this:

 

 

 

Small Plates

10.

Dad’s Apple Salad

Samascott crispin apples, currants, fried sage, mixed nuts and maple vinaigrette

Vermont Farmstead Lilli

semi soft aged cows milk cheese, caramelized endive, cranberries, marmalade and tarragon

 

Chicken Skin Tacos

almond romesco, jalapeno, slaw, refried beans and cilantro

Chicken Meatballs

broccoli, creamed button mushroom gravy, fried leeks, millet and thyme

Winter Sweet Lightning Squash

rosemary chevre, Berkshire Wildflower honey, chestnuts, frissee

Artic Char Mousse

watercess and chive salad, brioche toast

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

 

Pasta

20.

Penne, roasted tomato, High Lawn ricotta, Parmesan

Mustard spaetzle, pork confit, Brussels sprout “kraut”

Orecchiette, bone marrow tomato sauce, salami crumbs

 

Plates

25.

Red Wine Braised Fatty Lamb “Flap”

grapes, lentils, crème fraiche, horseradish

Brined Niman Ranch Pork

bacon-tomato braised white beans and collard greens, grits

Seared Breast of Canadian Duck

butternut, turnip creamed wheats, maple gastrique

Roasted Misty Knoll Chicken Breast

mushrooms, cauliflower puree, roasted potato, parsley and a slow poached egg

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