Dinner Menu

Thursday, December 6th, 2012

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Small Plates

10.

Dad’s Apple Salad

Samascott crispin apples, currants, fried sage, hazelnuts, peanuts 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

button mushroom gravy, thyme, millet, broccoli and slow poached egg

Winter Sweet Lightning Squash

rosemary chevre, Berkshire Wildflower honey, chestnuts, frissee

Arctic Char Mousse

watercress 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, garlic, potato, parsley and lemon

Seared Wild Striped Bass

grapefruit, wilted arugula, celery root, cauliflower puree and leeks

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