Dinner Menu
Friday, October 19th, 2012
Small Plates
10.
Vermont Rabbit and Carrot Ragout
semolina gnocchi, buttery crumbs
Dad’s Apple Salad
hazelnuts, peanuts, sage, maple vinaigrette, currants
Chicken Skin Tacos
jalapeno, almond romesco, refried beans, cilantro, slaw
Arctic Char Gravlax
chorizo flavors, root vegetable hash, slow poached egg, pumpkin puree and lime
Tuna and Trout Pates
pickles, mustard and toasts
Semolina toasts (2.) Young Lettuces with vinaigrette (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.
Linguini, Gilfeather turnip and spaghetti squash “carbonara”, pancetta, black truffle
Penne, roasted tomato, High Lawn ricotta, Parmesan
Orecchiette, NEFF beef Bolognese, black pepper, crumbs
Plates
25.
Sautéed Breast of Misty Knoll Chicken
broccoli, hen of the woods mushrooms, barley and arugula
Pan Seared Line Caught Canadian Swordfish
peppers, cauliflower, black olive panisse
Lemon Poached Dayboat Rhode Island Pollock
fennel, spinach, beluga lentils and saffron
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.