Dinner Menu
Friday, November 1st, 2013
To Begin 10.
Chicken Liver, Foie Gras and Pumpkin Seed Pate, pork pate, seasonal accompaniments
BBQ’d Venison Tacos, almond romesco, jalapeno and sweet potato slaw
Commodity Brussels Sprouts Salad, chicory, bacon, croutons, cheddar and apple
Crispy Rawson Brook Chevre, oranges, cranberries, walnuts, radish and red wine
Trout Fritters, rye, horseradish, fingerlings, celery root
Corned Beef Tongue, marinated lentils, escarole, slow poached farm egg
Rice and Chicken Wing Confit Croquettes, celery, carrot, hot sauce, blue cheese
Stuffed Cabbage, pork confit, Alsatian mustard, buckwheat
Semolina toasts (3.) Lettuces with vinaigrette (8.)
Pasta 15./22.
Braised Vermont “chicken and dumplings”, peas from the freezer, thyme, roots
Butternut “mac and cheese”, shells, collard greens and spicy maple crumbs
Sage spaetzle, duck and fig sausage, kale, mustard, marsala
Linguini, turnip green and sunflower seed pesto, pancetta, spaghetti squash
Plates 25.
Roasted NEFF Pork Belly
Tokyo turnips, Brussels sprouts, apple sauce
Creekstone Butcher’s Steak
spinach, potatoes, delicata squash, sunchokes and milk poached garlic puree
Sautéed Idaho Trout
cauliflowers, white beans, harissa, tomato, fennel and preserved lemon
Meatloaf Sandwich
Gruyere, challah, mushrooms, red wine gravy, butter lettuces, fried onions and pickles (15.)
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.