Dinner Menu
Wednesday, October 3rd, 2012
Small Plates
10.
Almost Dad’s Apple Salad
hazelnuts, peanuts, mint, maple vinaigrette, currants
Arctic Char Gravlax
beets, capers, quinoa, kale toast, lemon and poppy seeds
Chicken Skin Tacos
refried beans, almond romesco, cilantro, jalapeno and slaw
Acorn Squash, Corn and Sweet Pepper Soup
saffron, mussels and popcorn
Overmeade Gardens Delicata Squash
feta, arugula, heirloom beans, sherry vinaigrette and sunflower seeds
Semolina toasts (2.) Greens with vinaigrette (8.)
Mid
15.
Seared Hudson Valley Foie Gras
concord grape, pumpkin seed pancake
Vermont Rabbit Thigh Schnitzel
chicken of the woods gravy, peas from the freezer, cauliflowers, deviled eggs
Pasta
20.
Fuselli, butternut squash “mac and cheese”, aged Vermont cheddar, maple sweet + sour, crispy onions
Penne, roasted tomato, High Lawn ricotta, Parmesan
Linguini, bone marrow tomato sauce, black truffle crumbs
Plates
25.
Crispy Pork Belly
mustard spaetzle and braised shank, pear, Japanese turnips
Spicy Spanish Mackerel
late season cherry tomatoes, New England squid, sweet pepper jam, Israeli couscous and black olives
Double Ham and Cheese Burger, smoked ham, iceberg, crumble fry “salad” (15.)
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.