Dinner Menu
Saturday, October 2nd, 2010
Small Plates
10.
Almond and Mushroom Soup, goat cheese fondue, garlic toast
Fried Pig Foot, Gilfeather turnip puree, shaved Japanese turnip, maple jus
Roasted Beets, pumpkin seeds, radishes and feta
Flash Seared Shisito Peppers, lime, sea salt
Crispy Rice and Turkey Croquettes, tomatillo jam
Braised Beef Brisket, cabbage and pickled mustard seed
Delicata Squash Salad, raisins, walnuts, arugula and blue cheese dressing
Veal Meatballs, tomato jus, currants and sweet peppers
Sourdough Toasts with olive oil (2.)
Pasta and Stews
18.
Fried garlic spaetzle, hen of the woods mushrooms and brown butter
Cassoulet, braised pork and duck, fall veggies
Red wine and bone marrow risotto, marinated sugar snaps
Spaghetti, veal ragout, Parmesan
Plates
Roasted Arctic Char, lentils, butternut squash, kale and charred lemon marmalade
25.
Pan Seared Vermont Veal, split peas, Jerusalem artichokes, capers, green tomatoes and basil
30.
Normandy Duck Breast, wheatberries, quinoa, parsnip puree, watermelon
25.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness
* most of the produce we use at nudel is from Overmeade Gardens