Dinner Menu

Wednesday, October 23rd, 2013

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To Begin             10.

Caramelized Jerusalem Artichoke Soup, thyme, toasted Gruyere

Woven Root’s Wilted Spinach “Tartare”, chevre vinaigrette, beets, apples and walnuts

Rillettes of Northeast Family Farms Pork, seasonal accompaniments, toasts

Soup of Overmeade Gardens Acorn Squash and Pear, rosemary, BBQ’d venison

Croquettes of Rice and Chicken Wing Confit, hot sauce, blue cheese, pickled watermelon

Fried Green Tomato Tacos, almond romesco, boudin noir refried beans, jalapeno and slaw

Commodity Watercress Salad, Brussels sprouts, slow poached egg, bacon and croutons

Trout Fritters, rye, horseradish, fingerlings, 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

Butternut “mac and cheese”, shells, collard greens and spicy maple crumbs

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

 

 

Plates                        25.

Roasted NEFF Pork Belly

apples, Tokyo and Gilfeather turnips, miso mustard marinated  lentils

 

Breast of Misty Knoll Chicken

broccoli, braised chicken and dumplings, salsa verde

 

Rhode Island Hake

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

Creekstone Butcher’s Steak

Brussels sprouts, delicata squash, leeks, butternut, grains of paradise

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