Dinner Menu

Wednesday, January 22nd, 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

New England Belly of Pork

collard greens, smoked paprika, mussels, couscous and pickled watermelon

Beet and Sweet Potato Salad

feta, fennel seed, orange, cucumber, sunflower seeds and yogurt

 

Duck Liver and Pecan Pate

pork rillettes, mustard, chutney and toasts

Veloute of Organic Avocado

chorizo, lime, cilantro and scallion

Corned Beef and Brussels Sprouts Hash

slow poached farm egg, caraway, hollandaise, croutons

Mousse of Farm Raised Trouts

zucchini relish, lemon cucumber pickles, toasts

Kale and Turkey Soup

white beans, pecorino

Delicata Squash

pumpkin seeds, blue cheese butternut squash dressing, watercress

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

Eggplant and salami “parmigiana”, red pepper tomato sauce, black olive

 

 

Plates

25.

 

Seared Rhode Island Hake

kale and turnip chowder, dill oil

Breast of Canadian Duck

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

Roasted Breast of Veal

beets, quinoa, horseradish, lemon and carrots

Five Course Menu Tasting, 55. per person

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