Dinner Menu

Friday, November 8th, 2013

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To Begin             10.

Cream of Late Season Leeks, buckwheat and chives

Chicken Skin Tacos, refried beans, almond romesco, jalapeno and slaw

Almost Dad’s Apple Salad, peanuts, hazelnuts, currants, sage and maple

Crispy Rawson Brook Goat Cheese, oranges, cranberries and butter lettuces

Commodity Brussels Sprouts, potato, bacon, blue cheese, chicory and a slow poached egg

Corned Beef Tongue, dark rye, barley, deviled egg salad and horseradish

Schmaltz and Mackerel Pate, celery, parsley, lemon and toasts

Cauliflower and Delicata Squash, pomegranate, pumpkin seed, rosemary and feta vinaigrette

Semolina toasts (3.)              Lettuces with vinaigrette (8.)

 

Pasta          15./22.

Braised Vermont “chicken and dumplings,” button mushrooms, thyme, roots

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

Linguini, peas from the freezer, pancetta, pecorino, High Lawn cream and tarragon

Chevre cavatelli, spaghetti squash, fennel, Matty’s garlic and brown butter

 

Plates                        25.

Roasted NEFF Pork Belly

cider braised Tokyo and heirloom turnips, sauerkraut, spaetzle, mustard

Creekstone Butcher’s Steak

roasted onion puree, potatoes, Brussels, cauliflower, soy and parsley

“Braised” Rhode Island Pollock

Jenn’s carrots, chickpeas, harissa, tomato and preserved lemon

Sautéed D’artgnan Chicken Breast

escarole, Jerusalem artichokes, mushrooms and lentils

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