Dinner Menu

Friday, September 28th, 2012

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Small Plates

10.

Roasted Delicata Squash

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

 

Heirloom Fall Squash and Corn Soup

smoked paprika, cinnamon, popcorn and more corn

Beets and Rawson Brook Chevre

black pepper, concord grape, radish, walnuts

Cured Sheffield Mutton and Cabbage Pierogies

carrot “ketchup”, smoky cabbage, poppy seeds, crushed potatoes

Almost Dad’s Apple Salad

hazelnuts, peanuts, mint, maple vinaigrette, currants

Arctic Char Gravlox

fennel, pear, chamomile and radish salad, kale toast

 

Semolina toasts (2.) Young lettuces with vinaigrette (8.) Cream chicken “stew” (10.)

Mid

15.

Fried Vermont Quail

spicy New England squid, Maytag blue cheese cavatelli, smoked tomato and chicken wing confit

 

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 Ranch Pork Shank

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

Sautéed Young Spanish Mackerel

sushi rice “risotto”, local ginger, scallion, broccoli tempura, sweetened soy, fried garlic, exotic mushrooms

Roasted Rhode Island Hake

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

 

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