Dinner Menu

Friday, October 4th, 2013

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To Begin             10.

Last of the Season Corn and the First Butternut Squash Soup, spiced tortilla

Woven Roots Spinach Salad, pumpkin seeds, beets, apples and white balsamic

Warm Marinated Squid, charred cherry tomatoes, fennel, lemon and Italian chili flakes

Arctic Char Gravlax, poppy seed cream cheese, green beans, Bagel & Brew bagel

 

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

Seared “Steak” of Beef Tongue, heirloom turnip puree, lentil, pickled onions, red wine, radish

Rice and Chicken Wing Confit “Croquettes”, buttermilk hot sauce, celery root and carrot

Rubiner’s Cheese Selection; Flory’s Truckle, Jamesport MO

apple jam, zucchini relish, black olive honey

Tartare of Creekstone Shortrib, arugula pesto, black truffle, chevre, acorn and delicata squash (15.)

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

 

 

Pasta          15./22.

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

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

Spaetzle, duck sausage, fig, marsala, green kale and mustard

Linguini, beef Bolognese, pecorino

 

 

Plates                        25.

Roasted NEFF Pork Belly

black kale, turnips, wheat berries, maple and pear puree

Sautéed Vermont Quail

braised prunes, foie gras stuffing, Alsatian mustard

 

Seared Big Eye Tuna (rare)

Berry Patch cauliflower, brown butter, leeks, capers and preserved lemon

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