Dinner Menu

Friday, October 18th, 2013

share this:

 

 

To Begin             10.

Cream of Berry Patch Kohlrabi and Cabbage

 black truffle, thyme, Gruyere crumbs

Crispy Rawson Brook Chevre

wilted Woven Roots spinach “tartare”, roasted beets, apple and walnuts

Rillettes of Northeast Family Farms Pork

 ginger and prune jam, peach chutney, pickles and toasts

“Gravlax” Mousse of Washington State Steelhead

 dark rye, capers, deviled eggs and celery root

Last of the Season Beefsteak Tomato Tacos

almond romesco, boudin noir refried beans, jalapeno and slaw

Commodity Brussels Sprouts and Watercress Salad

 slow poached egg, bacon, leeks, pickled radish and croutons

Croquettes of Line Caught Big Eye Tuna

 Matty’s fingerling potatoes, black olives, fennel and parsley

Young greens and vinaigrette (8.)                Semolina toasts (3.)

 

Pasta          15./22.

Penne, roasted tomatoes, EVOO, Parmesan and High Lawn ricotta

Linguini, beef Bolognese, pecorino

“Chicken and dumplings”, braised Vermont chicken, peas from the freezer and thyme

Sage spaetzle, duck and fig sausage, kale, mustard, marsala

 

Plates                        25.

Roasted NEFF Pork Belly

apples, Tokyo turnips, Brussels Sprouts, miso mustard marinated  lentils

 

Sautéed Vermont Quail

butternut, grains of paradise, carrots, pumpkin seed and pomegranate

 

Sautéed Farm Raised Idaho Trout

Berry Patch cauliflowers, preserved lemon, brown butter, grapes and couscous

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