Dinner Menu

Tuesday, January 15th, 2013

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Small Plates  10.

Consider Bardwell Dorset

semi- soft well aged cow’s milk cheese, fruit jams

Warm Rawson Brook Chevre

apples, walnut, French phyllo, maple, pomegranate

Trout and Horseradish Pate

beets, poppy, citrus, cranberry and toasts

Pork Tamales Taco

refried beans, almond romesco, slaw and jalapeno

Sautéed Green Bean and Kale Salad

slow poached egg, bacon, Great Hill Blue, crushed potato chips, shaved iceberg

Mushroom Soup

more mushrooms

 

Hosta Hill Tete de Cochon

sweet and spicy mustard, kraut, carrots

Molinari Fennel Salami

marinated peppers, olive tapenade, provolone grilled cheese, micro arugula

Semolina toasts (2.) Meatloaf grilled cheese (5.) Chicken nuggets (10.)

 

Pasta   20.

Penne, roasted tomato, High Lawn ricotta, Parmesan

Orecchiette, braised chicken, arugula and pumpkin seed pesto, peas from the freezer

Capellini, bone marrow tomato sauce, crumbs

Plates   25.

Seared Misty Knoll Chicken Breast

sausage and pepper egg roll, marsala jam, broccoli

Pan Seared Brined NEFF Pork Loin

fried cheddar grits, pulled pork, okra and corn relish

Butter Poached Trout

lentil puree, winter squashes, feta, winter greens and white balsamic

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