Dinner Menu
Saturday, October 27th, 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
Dad’s Apple Salad
peanuts, hazelnuts, currants, rosemary and maple dressing
Crispy Vermont Rabbit “Croquettes”
black pepper 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.)
Pasta
20.
Semolina gnocchi, Rawson Brook chevre, spinach, shisito peppers, sunflower seeds
Penne, roasted tomato, High Lawn ricotta, Parmesan
Orecchiette, NEFF beef Bolognese, crumbs
Plates
25.
Crispy NEFF Pork Belly
fried green tomatoes, braised collard greens, grits
Sautéed Farm Raised Idaho Trout
quinoa, horseradish, carrots, greek yogurt, capers and raisins
Roasted Veal Breast
root vegetable hash, butternut squash puree, pumpkin seed “popper”, arugula
Chicken Leg Schnitzel (20.)
spaetzle and buttered sauerkraut, mustard braised Japanese turnips, apple sauce
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.