Dinner Menu
Tuesday, October 23rd, 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
Crispy Overmeade Gardens Parsnips
arugula, Maytag blue cheese dressing, poached pear and walnut
Woven Roots Beet Soup
goat cheese and pumpkin seed “truffles”, oranges, horseradish, pomegranate
Rabbit and Pork Country Terrine
chicken liver, pickles, mustard and toasts
Dad’s Apple Salad
peanuts, hazelnuts, currants, sage and maple dressing
Semolina toasts (2.) Young lettuces with vinaigrette (8.) Fish pate (10.)
Mid
15.
Torchon of Foie Gras “Butter”
this summer’s spiced berry jam, flax seed, millet and whole wheat blinis
Pasta
20.
Semolina gnocchi, pancetta, squash, brown butter and spinach
Penne, roasted tomato, High Lawn ricotta, Parmesan
Linguini, NEFF beef Bolognese, parsley crumbs
Plates
25.
Roasted NEFF Pork Belly
potato puree, bitter greens, pear
Chicken Leg “Steak”
barley and hen of the woods mushroom ‘stew”, broccoli, roasted garlic
Sautéed Rhode Island Pollock
cauliflower, Jerusalem artichokes and carrots, capers, curry, raisins
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.