Dinner Menu

Tuesday, June 11th, 2013

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To Begin          10.

Split Pea and Ham Soup, bacon toast

Pan Roasted Lenox Asparagus, baked Rawson Brook chevre, bitter green and sunflower seed pesto

Dogfish Tacos, almond romesco, vegetable and cabbage slaw, jalapeno and cilantro

Pickled Beef Tongue, rye, kraut, Portobello confit and mustard

Trout Mousse, apple, wasabi tobiko, ramps, celery, toasts and sorrel

The Berry Patch Head Lettuces, Crossroad Dave’s Caesar dressing, crumbled egg, toasted Parmesan

Bluefish “Cake”, pea “pesto”, more peas, shoots and radish

Duck and Foie Gras Terrine, peppered strawberries, rhubarb jam, toasts  (15.)

Rubiner’s Cheese Selection, Harbison, Flosserkase, Middlebury Blue, seasonal accompaniments (15.)

BMB semolina toast (3.)                                   The Berry Patch Lettuces, vinaigrette (8.)

Pasta              15./22.

 

 

Penne, whey braised Vermont veal, High Lawn ricotta, lemon, Parmesan

Capellini, spicy clam and tomato, butter and crumbs

 

Sagne A Pezzi, roasted garlic, braised chicken and pecorino

 

 

Plates             25.

Fried Confit of Niman Ranch Pork Ribs, grits, collards, smoky tomato sweet and sour

Sautéed Farm Raised Idaho, Woven Roots carrots, horseradish, pistachio, yogurt and kale

Seared Petite Filet of Veal, risotto of “wheats”, asparagus, caper and salami wilted lettuces (30.)

Seared Canadian Duck Breast, tart rice salad, sesame, marmalade, oranges and watercress

NEFF Double Cheeseburger, cottage bacon, Red Barn cheddar, Challah, crumble fry salad (15.)

Four Course Menu Tasting (50. Pp.)

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