Dinner Menu

Thursday, July 31st, 2014

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Leaves and Vegetables

“Massaged” Green Kale

shiitake and button mushrooms, scallion, tamari vinaigrette

Young Lettuces and Wax Beans

buttermilk, blue cheese and bacon

Fritters of Japanese Salad Turnips

crunchy maitake mushrooms, miso emulsion, ginger, sesame and seaweed

 

Shaved Peach and Cucumber

farro, feta, basil and sunflower seeds

 

Small Plates

Trio of Hummus

chickpea and tahini, lentil and shallot, sweet peas and chilies

Semolina and Arctic Char Croquettes

caper and cornichon aioli, greens

 

Steamed P.E.I. Mussels

spicy carrots and pickled scape broth

Chicken Carnitas Tacos

almond romesco, jalapeno and summer slaw

Semolina toasts (3.)                Chicken liver pate (10.)

 

 

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

Braised Beef

warm salad of corn, jalapeno, scallion and black bean crema

 

Canadian Swordfish

roasted purple peppers, fennel, tomato, herbs and roma beans

Schnitzel of Vermont Chicken Thighs

pea shoots, peas, Yukon golds and Alsatian mustard

Zucchini “Parm” Sandwich

mozzarella, roasted veggies, salsa verde, ciabatta, with or without salami (16.)

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