Dinner Menu
Thursday, October 18th, 2012
Small Plates
10.
Curried Split Pea and Vegetable 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
Semolina toasts (2.) Tuna and trout pates (10.) Young Lettuces with viangrette (8.)
Almost Raw
15.
NEFF Beef Carpaccio
kale chips, blue cheese, red wine pickled shallots, pear, celery, salted walnuts
Petite Filet of Very Rare New Zealand Venison Loin
brown butter parsnip puree, coco nibs, pomegranate, oranges, beets and shaved sunchokes
Pasta
20.
Semolina gnocchi, Vermont rabbit and carrot “Bolognese”
Penne, roasted tomato, High Lawn ricotta, Parmesan
Fusilli, butternut squash “mac and cheese”, Vermont cheddar, crispy onions, maple sweet and sour
Plates
25.
Crispy NEFF Pork Belly
fall vegetable “sauerkraut” and latkes, pear puree
Sauteed Breast of Misty Knoll Chicken
acorn squash polenta, arugula, lamb merguez and sweet peppers
Seared Diver Scallops
broccoli, green beans, 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.