Dinner Menu

Tuesday, July 29th, 2014

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Leaves and Vegetables

“Massaged” Green Kale

shiitake and button mushrooms, carrot, cucumber, seaweed, tamari vinaigrette

Green and Yellow Wax Beans

shallot vinaigrette, blue cheese, watercress, bacon

Fritters of Japanese Salad Turnips

peanut butter, more turnips, and fermented pineapple hot sauce

 

Spinach and Romaine

Animal Farm buttermilk dressing, lentils and corn

Small Plates

Trio of Bean Hummus

black bean and pumpkin seed, lima and spiced garlic, cranberry bean and green olive

Peppered Mousse of Farm Raised Idaho Trout

toasts, horseradish and pickles

Warm Roasted Beet Soup

pine nut yogurt, coriander, candied citrus powder

Chicken Carnatas Tacos

almond romesco, jalapeno and summer slaw

Semolina toasts (3.)

 

 

Pasta

15./22.

Penne, roasted tomatoes, Lee farms ricotta, Parmesan and EVOO

Pizzichi di Farro, spicy pork sausage, pepperoncini, greens and black olives

 

Summer squash “mac and cheese” Vermont cheddar, shells,Tabasco crumbs

 

 

Large Plates

Fried Confit of Niman Ranch Pork Spare Ribs

grits, maple sweet and sour, spinach

Roasted Arctic Char

corn crema, spicy carrots, mussels and basil

Schnitzel of Vermont Chicken Thighs

pea shoots, broccoli “steak”, Yukon golds and Alsatian mustard

Zucchini “Parm” Sandwich

mozzarella, roasted veggies, salsa verde, ciabatta and salami (optional) 16.

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