Dinner Menu

Saturday, September 29th, 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

Beets and Rawson Brook Chevre

black pepper, concord grape, walnuts

Cured Sheffield Mutton and Cabbage Pierogies

Vegetable “kraut”, smoky cabbage, poppy seeds, crushed potatoes

Almost Dad’s Apple Salad

hazelnuts, peanuts, mint, maple vinaigrette, currants

Arctic Char Gravlax

fennel, pear, chamomile and winter radish salad, kale toast

Semolina toasts (2.)

Mid

15.

Charred Confit of Spanish Octopus and Vermont Rabbit

fresh corn and veal chorizo “polenta”, peas from the freezer, shisito and marcona almonds

 

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.

Crispy Pork Belly and Turkey Wing

celery and turnips, braised turnip greens, pear compote

Sautéed Young Spanish Mackerel

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

Steamed Rhode Island Hake

Berry Patch cauliflowers, Jerusalem artichoke and clam “chowder”, bacon crumbs

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