Dinner Menu

Friday, March 1st, 2013

share this:

 

 

 

Small Plates  10.

Lady Moon Farm Romaine

roasted beets, Greek yogurt dressing, mint

Foie Gras, Cocoa Nib and Peanut Pate

banana mostarda, coco mostarda and raisin mostarda

Dad’s Apple Salad

walnuts, hazelnuts, rosemary, apricot, maple

Steelhead “Herring”

caraway cream cheese, rye croutons, marinated lentils

Slow Poached Egg

semolina dumpling and chicken gravy, spicy collards

Fried Jalapeño Tacos

slaw, almond romesco, refried beans and pickled jalapeno

Raw Crunchy Winter Vegetables

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

Semolina toasts (2.) Vermont Farmstead Petite Lillie (10.)

 

Pasta   20.

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

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

Eggplant “parm”

 

Plates   25.

Sautéed Farm Raised Idaho Trout

braised bacon, Brussels sprouts, fingerlings, black pepper “jam”, Spanish blue cheese

Coulotte of NEFF Beef

mushroom fricassee, pommes “fondue”, smoky onions, spinach, gruyere

Saffron Braised Rhode Island Hake

turnips, dill, onion and rutabaga soubise

Roasted Pork Belly

maple, carrots, squashes, mustard seed

 

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