Dinner Menu
Saturday, October 20th, 2012
Small Plates
10.
Chicken Skin Tacos
jalapeno, almond romesco, refried beans, cilantro, slaw
Arctic Char Gravlax
chorizo flavors, root vegetable hash, slow poached egg and lime
Tuna and Trout Pates
pickles, mustard and toasts
Crispy Overmeade Gardens Parsnips
arugula, radish, pumpkin seeds, French onion and Rawson Brook chevre
Cream of Heirloom Turnip and Black Truffle Soup
hen of the woods mushrooms, barley
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
New Zealand Venison Loin
savory beet puree, oranges, pomegranate, coco nibs and black pepper
Pasta
20.
Semolina gnocchi, whey braised veal, spaghetti squash, sage
Penne, roasted tomato, High Lawn ricotta, Parmesan
Orecchiette, NEFF beef Bolognese, parsley crumbs
Plates
25.
Roast NEFF Pork Belly
potato puree, poached pear, bitter greens
Pan Seared Line Caught Canadian Swordfish
peppers, cauliflower, black olive panisse, Greek yogurt
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.