Dinner Menu

Tuesday, September 25th, 2012

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Small Plates

10.

Roasted Delicata Squash

leeks, feta, arugula, Maine calypso beans, sunflower seeds, sweet peppers and sherry

Heirloom Fall Squash and Corn Soup, Marina di Chiogga

smoked paprika, cinnamon, popcorn and more corn

Beets and Rawson Brook Chevre

black pepper, concord grape, radish, walnuts

Chicken Liver Pecan Pate and Chicken Wing Confit Rillettes

seasonal pickles, mustard and toast

Almost Dad’s Apple Salad

hazelnuts, candied peanuts, mint, maple vinaigrette, currants

Semolina toasts (2.) Young lettuces with vinaigrette (8.)

Mid

15.

Chicken Thigh Schnitzel

roasted pears, sweetbread and savoy cabbage “hash”, slow poached egg, pear mostarda, sunchokes

 

Pasta

20.

Fuselli, butternut squash “mac and cheese”, aged Vermont cheddar, maple sweet + sour, crispy onions

Penne, roasted tomato, High Lawn ricotta, Parmesan

Linguini, bone marrow tomato sauce, black truffle crumbs

 

Plates

25.

Braised Niman Pork Shank

mustard spaetzle, kale “sauerkraut”, pickled Brussels sprouts, pumpkin puree

Sautéed Young Spanish Mackerel

sushi rice “risotto”, local ginger, scallion, broccoli tempura, sweeten soy, heirloom turnip, fried garlic

Roasted Rhode Island Pollock

cauliflowers, veal chorizo and tortilla gratin, cilantro butter, poblano, English peas from the freezer

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