Dinner Menu

Wednesday, July 30th, 2014

Leaves and Vegetables

“Massaged” Green Kale

shiitake and button mushrooms, carrot, sesame, tamari vinaigrette

Green and Yellow Wax Beans

buttermilk, blue cheese, romaine, bacon and corn

Fritters of Japanese Salad Turnips

crunchy maitake mushrooms, miso emulsion, ginger and seaweed

 

Shaved Peach and Cucumber

farro, feta, basil and parsley

Small Plates

Chicken Liver pate

jerked mango and blueberry chutney, toasts, mustard

Peppered Mousse of Farm Raised Idaho Trout

toasts, pickles and seasoned lentils

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.)

 

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 zucchini

Schnitzel of Vermont Chicken Thighs

watercress, broccoli “steak”, 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.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. Before placing your order, please inform your server if a person in your party has a food allergy. Meals Tax is 7%, 6.25% MA and .75% Local