Dinner Menu

Thursday, August 21st, 2014

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Leaves and Vegetables

                                                                                 12.

Berry Patch Heirloom Tomatoes

milk poached garlic and purple basil puree, bacon, fried pickles, onion and croutons

 

Woven Roots Young Lettuces

beets, blueberries, Maytag blue cheese and pumpkin seeds

Green Gazpacho

hazelnut, buttermilk, jalapeno, sherry, green olives and charred avocado oil

Shaved Peach and Cucumber

farro, feta, mint and sunflower seeds

Crispy Organic Shiitake Mushrooms

napa cabbage, sesame, yellow wax beans and miso emulsion

Small Plates

Chicken Carnitas Tacos

almond romesco, jalapeno slaw

Steamed Mussels

toasted cumin, roasted plum tomato, corn and black bean broth

Banh Mi Terrine

brined jalapeno, ginger aioli and pickled carrot

 

Trio of Hummus

lima and rye, chickpea and garlic, “refried” pinto

Semolina toasts (3.)

 

 

Pasta

15./22.

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

Basil spaetzle, roasted corn, vidalia, shisito pepper and heirloom tomato

Orecchiette, spicy pork sausage, pepperoncini, black olives and Swiss chard

 

 

Large Plates

Farm Raised Trout “En Española”

brown butter, almonds, tomatillo, broccoli and green beans

Schnitzel of Vermont Chicken Thighs

roasted zucchini “kraut”, creamed corn, young arugula and marinated beets

Creekstone Farm Butcher’s Steak

ginger, garlic and green pea fried rice, kimchi, lemongrass and peanut sauce

Seared Arctic Char

salsa verde, petite white beans, carrot top –sunflower seed pesto, tomatoes

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