Dinner Menu

Friday, May 22nd, 2015

Summer Prix Fixe at Nudel

Three Course  45.                   Four Course 55.                      Five Course 65.

 

Plant

Local Herbs and Chickpeas, Green Mountain yogurt, toasted cumin, golden raisins, bulgur wheat

Marinated Vermont Asparagus, bone marrow bordelaise, shallot, fried russets, tarragon

Roasted Lenox Asparagus, Rawson Brook chevre, sunflower seed and bitter green pesto

“Pozole” of Berry Patch Collard Greens, slow poach farm egg, pork and cornbread

 

 

Sea

 

Pickled Mackerel, grapes, horseradish, matzo, carrot, Tuscan kale crisp

Smoked Mussels Toast, pancetta, roasted tomato, marinated white beans and BMB semolina

 

Soft Shelled Crab, lettuces, pickled escarole, caper aioli, peas, pea shoots and cured egg yolk

Shrimp and Seafood Sausage, tomato, shallot, saffron and cucumber

 

 

Land

NEFF Beef Bavette, button mushroom and mustard green “tartare,” wood ears and lentils

Cricket Creek Veal, green kale and shank raviolo, asparagus, pine nuts, lemon

Northstar Lamb Taglierini, Berry Patch spinach, Castelvetrano green olives, sourdough and sherry

Pork Sausage and Yukon Gold Pierogi, French cabbage, melted sweet onion, Vermont sour cream

 

 

Sweet

 

Warm Crumbled Cornbread and Flakes, white chocolate ice cream, lime, jalapeno and rhubarb

Sour Cream Panna Cotta, coco almond granola, currant

Hibiscus Granita, oranges, mint, rum and tangerine

 

Chef de Cuisine Raymond Stalker                Chef/Owner Bjorn Somlo