Dinner Menu
Saturday, October 13th, 2012
Small Plates
10.
Curried Split Pea and Cauliflower Soup
chickpea panisse, concord grape, and lime
Dad’s Apple Salad
hazelnuts, peanuts, sage, maple vinaigrette, currants
Stuffed Cabbage
NEFF beef brisket, potatoes, garlic beef broth
Fried Jalapeno Tacos
almond romesco, refried beans, cilantro, slaw
Turkey and Rice Stew
slow poached egg, crumble fries, black pepper
Goat Cheese Cavatelli and Mushrooms
brown butter, delicata squash, barley
Seafood Charcuterie
pates and salads of tuna, mackerel, trout and squid
Semolina toasts (2.)
Pasta
20.
Linguini, heirloom turnip “alfredo”, turnip green and sunflower seed pesto, ham
Penne, roasted tomato, High Lawn ricotta, Parmesan
Orecchiette, butternut squash “mac and cheese”, Vermont cheddar, crispy onions, maple sweet and sour
Plates
25.
Butter Poached Farm Raised Idaho Trout
Japanese turnip fritters, white miso polenta, roasted broccoli
Roasted Pork Belly
braised bitter greens and white beans, pears and pear mostarda
Pan Seared Amish Chicken Leg “Steak”
beets, wheat berries, pumpkin seeds, greens beans, horseradish and shallot cream
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.