Dinner Menu
Tuesday, October 16th, 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
Turkey and Rice “Stew”
slow poached egg, black pepper and crumble fries
Chicken Skin Tacos
jalapeno, almond romesco, refried beans, cilantro, slaw
Goat Cheese Cavatelli and Mushrooms
brown butter, barley, heirloom turnip puree
Semolina toasts (2.) Tuna and trout pates (10.)
Almost Raw
15.
NEFF Beef Carpaccio
kale chips, blue cheese, red wine pickled shallots, apple, celery, salted walnuts
Petite Filet of Very Rare New Zealand Venison Loin
brown butter parsnip puree, coco nibs, pomegranate, oranges and shaved sunchokes
Pasta
20.
Linguini, Vermont rabbit and carrot “Bolognese”
Penne, roasted tomato, High Lawn ricotta, Parmesan
Orecchiette, butternut squash “mac and cheese”, Vermont cheddar, crispy onions, maple sweet and sour
Plates
25.
Roasted Veal Breast
horseradish, beets, fall vegetable latkes, spinach
Sauteed Breast of Chicken
acorn squash polenta, arugula, lamb merguez and sweet peppers
Seared Diver Scallops
broccoli, Japanese turnips, white miso scallion emulsion, hen of the woods mushrooms
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.