Dinner Menu

Tuesday, April 1st, 2014

share this:

 

Small Plates

10.

Spicy Broccoli and Peanut Soup

scallions and cilantro

 

Berry Patch Spinach Salad

apple, onion jam, Berleberg and buttered crumbs

Fried Oyster Mushroom Tacos

almond romesco, button mushroom “crema”, radish, jalapeno

Pate of Farm Raised Idaho Trout

horseradish, crushed egg, caper, lentils, herbs and alliums

Salad of Vermont Quail

dates, young Mill River mustard greens, ham, yam pickle

Rice and Skate Croquettes

kim chi puree, daikon, chili-garlic emulsion

 

Savory Yogurt Panna Cotta

poached pear, yellow beets, cranberry, celery and ginger

Slow Poached Farm Egg

couscous, lamb, eggplant, Berle Farm yogurt

 

Charcuterie Plate

chicken liver and sunflower seed pate, rabbit, pork, chutney, toasts and pickles

semolina toasts (3.)

 

 

Pasta

15./22.

Penne, roasted tomatoes, ricotta, Parmesan and EVOO

Spaetzle, corned beef, sauerkraut and mustard

 

Orecchiette, braised veal and arugula pesto

 

Large Plates

25.

Creekstone Farms Butcher’s Steak

 peas and carrots, herbs, pine nuts and mushrooms

Sautéed Skate Wing

salt cod and bacon chowder, cauliflower and broccoli rabe

 

Quick Cured Pork Loin

french navy beans, pork shank and arugula

 

Pan Roasted Canadian Duck Breast

fennels, wild blueberries, ginger fried rice and red beets

Menu Tastings $55 per person

 

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