Dinner Menu

Saturday, March 2nd, 2013

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Small Plates  10.

Lady Moon Farm Beets

MFF sweet dumpling squash, oranges, Greek yogurt dressing, mint

Sunflower Seed and Red Wine Chicken Liver Pate

seasonal accompaniments

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

Brined Pork Loin

butternut polenta, white beans and Deep Roots carrots, Ioka maple

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