Dinner Menu

Tuesday, January 21st, 2014

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To Begin

10.

Dad’s Apple Salad

peanuts, hazelnuts, currants, sage and maple

Chicken Skin Tacos

almond romesco, refried beans, jalapeno and slaw

Lady Moon Farms Romaine

blue cheese and butternut squash vinaigrette, pumpkin seeds

New England Belly of Pork

collard greens, sweet potato, smoked paprika and pickled watermelon

Beet and Sweet Potato Salad

feta, fennel seed, orange, cucumber and yogurt

 

Duck Liver and Pecan Pate

pork rillettes, mustard, chutney and toasts

Mousse of Farm Raised Trouts

avocado, zucchini relish, lemon cucumber pickles

Kale and Turkey Soup

white beans, pecorino

Brussels Sprouts Salad

bacon, potatoes, melted onions, mustard vinaigrette and a slow poached egg

Buttered toasts (3.)

 

Pasta

15./22.

Penne, roasted tomato, High Lawn ricotta and Parmesan

Spaetzle, braised rabbit, mustard and cabbage

“Chicken and dumplings”, root vegetables, thyme and garlic

 

Plates

25.

 

Steamed Rhode Island Hake

kale and turnip chowder, dill oil

Breast of Canadian Duck

lentils, parsnip puree, burdock and a blueberry gastrique from the summer

Braised Veal Breast

beets, carrots, horseradish, quinoa and lemon

Sautéed Wing of Skate

capers, brown butter, mussels, squid, fingerlings and spinach

Sliders of Corned Beef

sauerkraut, yam latkes, Russian sour cream  (15.)

Five Course Menu Tasting, 55. per person

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