Dinner Menu

Friday, March 15th, 2013

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Small Plates  10.

Dad’s Apple Salad

walnuts, hazelnuts, rosemary, apricot, maple

Roasted Beets

grapefruit, Side Hill yogurt, black pepper, horseradish and sunflower seeds

“Jalapeno Popper” Tacos

black bean chili, slaw, almond romesco

Danish Havarti and New England Beef Meatballs

cured tongue, endive, cucumbers, almost ketchup

Chicken and Egg

deviled eggs, “Franks Red Hot”, chicken salad, rice and wing croquettes, Spanish blue cheese

Hake Fritters

warm fingerling potato and kale salad, black olives, cubanelle peppers and pecorino

Chicken Liver and Oatmeal Pate

seasonal accompaniments

Semolina toasts (2.)

 

Pasta   20.

Spaetzle, braised duck, prune, arugula and chevre

Orecchiette, butternut squash “mac + cheese”, spinach

Semolina dumplings, Black Queen Angus goat, chickpeas, pumpkin seeds

Penne, roasted tomato, High Lawn ricotta, Parmesan

 

Plates   25.

Roasted Coulotte of NEFF Beef

mushroom fricassee, barley, “pommes fondue”, Gruyere, roasted onions

Misty Knoll Chicken Breast

chicken sausage, micro basil, white beans, black truffle and melted leeks

Pork Belly

roasted Brussels sprouts, braised bacon, smoked maple, purple yam grits

Sautéed Farm Raised Idaho Trout

lentils, carrots, pea shoots, thyme, crème fraiche

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