Dinner Menu
Thursday, October 4th, 2012
Small Plates
10.
Almost Dad’s Apple Salad
hazelnuts, peanuts, sage, maple vinaigrette, currants
Chicken Skin Tacos
refried beans, almond romesco, cilantro, jalapeno and slaw
Acorn Squash, Corn and Sweet Pepper Soup
saffron, mussels and popcorn
Warm Berry Patch Young Green Beans
turkey gravy, fennel, quinoa and a slow poached egg
Overmeade Gardens Delicata Squash
feta, arugula, heirloom beans, sherry vinaigrette and sunflower seeds
Semolina toasts (2.) Greens with vinaigrette (8.) Seared foie gras (15.)
Mid
15.
Vermont Rabbit Thigh Schnitzel
wild mushroom puree, peas from the freezer, cauliflowers, deviled eggs, beets
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
Steamed Rhode Island Hake
miso braised carrots, buttered rice congee, winter radishes, scallion vinaigrette
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.