Dinner Menu
Wednesday, October 24th, 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
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.
Crispy NEFF Pork Belly
potato puree, bitter greens, pear
Roasted Breast of Amish Chicken
extra skin, lentil and hen of the woods mushroom, broccoli, roasted garlic
Poached Rhode Island Pollock
Jerusalem artichokes, celeriac, carrots, capers, curry and raisins
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.