Dinner Menu
Thursday, October 25th, 2012
Small Plates
10.
Braised Venison Tacos
jalapeno, almond romesco, cilantro, slaw
Arctic Char Gravlax
chorizo flavors, root vegetable hash, lime, slow poached egg
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
Country Terrine
pickles, mustard and toasts
Dad’s Apple Salad
peanuts, hazelnuts, currants, sage and maple dressing
Vermont Rabbit “Nuggets”
rosemary gravy and mustard greens
Semolina toasts (2.) Young lettuces with vinaigrette (8.) Swordfish pate (10.)
Pasta
20.
Semolina gnocchi, pancetta, roasted peppers, kale and cream
Penne, roasted tomato, High Lawn ricotta, Parmesan
Linguini, NEFF beef Bolognese, parsley crumbs
Plates
25.
Crispy NEFF Pork Belly
fried green tomatoes, braised collard greens, grits
Roasted Breast of Amish Chicken
extra skin, lentil and hen of the woods mushrooms, spinach
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.