Dinner Menu
Friday, October 26th, 2012
Small Plates
10.
Braised Venison Tacos
jalapeno, almond romesco, cilantro, slaw
Arctic Char Gravlax
fennel, roasted beets, oranges, pomegranate and radish
Country Terrine
pickles, mustard and toasts
Jerusalem Artichoke and Heirloom Turnip Soup
black truffle, gruyere grilled cheese, spinach
Dad’s Apple Salad
peanuts, hazelnuts, currants, sage and maple dressing
Crispy Vermont Rabbit “Croquettes”
rosemary gravy, poached pear and pickled mustard greens
Chicken Wing Cassoulet
slow poached egg, hen of the woods mushrooms
Semolina toasts (2.) Young lettuces with vinaigrette (8.) Swordfish pate (10.)
Pasta
20.
Semolina gnocchi, pancetta, roasted peppers, kale and Maytag blue
Penne, roasted tomato, High Lawn ricotta, Parmesan
Linguini, NEFF beef Bolognese, crumbs
Plates
25.
Crispy NEFF Pork Belly
fried green tomatoes, braised collard greens, grits
Poached Rhode Island Pollock
Jerusalem artichokes, celeriac, carrots, capers, curry and raisins
Roasted Breast of Amish Chicken
chicken leg schnitzel, buttered sauerkraut, mustard braised turnips, roasted potatoes
Sautéed Farm Raised Idaho Trout
split and English peas, ham, arugula, quinoa
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.