Dinner Menu

Wednesday, February 27th, 2013

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Small Plates  10.

Lady Moon Farm Romaine

roasted beets, Greek yogurt dressing, mint

Foie Gras, Cocoa Nib and Peanut Pate

banana mostarda, coco mustarda and raisin mostarda

Dad’s Apple Salad

walnuts, hazelnuts, rosemary, apricot, maple

Fried Jalapeño Tacos

slaw, almond romesco, cheddar and pickled jalapeno

Vermont Farmstead Petite Lillie

date molasses, buttered toasts and citrus salad

Raw Crunchy Winter Vegetables

crumbled egg, crushed potatoes, lemon crumbs and green olive “Caesar”

Semolina toasts (2.) White vegetable clam “chowder (10.)

 

Pasta   20.

Semolina cheddar dumplings, garlic braised chicken, pea shoots

Ricotta cavatelli, whey braised veal, more ricotta, lemon, sunflower seed gremolata

Rawson Brook chevre ravioli, roasted and sundried tomatoes, braised kale, kalamata olives

 

Plates   25.

Roasted Breast of Misty Knoll Chicken

Brussels sprouts, chicken fried rice, whipped blue, carrots, spicy Crystal “buerre rouge”

Poached “Herring” of Washington State Steelhead

fingerlings, caraway, onion and rutabaga soubise, rye croutons, apple

Sautéed Farm Raised Idaho Trout

braised beets and creamed greens, horseradish, sweet dumpling squash

Coulotte of NEFF Beef

mushroom fricassee,  butternut “fondue”, smoky onions, spinach

 

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