Dinner Menu
Tuesday, October 9th, 2012
Small Plates
10.
Dad’s Apple Salad
hazelnuts, peanuts, sage, maple vinaigrette, currants
Chicken Skin Tacos
refried beans, almond romesco, jalapeno and slaw
Stuffed Cabbage
NEFF beef brisket, potatoes, garlic brodo
Crispy Rawson Brook Chevre
beets, squash and oranges, local honey, arugula vinaigrette, poppy seeds
Deviled Eggs
mackerel escabeche, lamb merguez and sweet peppers
Country Terrine
pickles, mustard and toasts
Slow Poached Egg
chicken of the woods mushrooms, turkey gravy, quinoa and green beans
Semolina toasts (2.) Young lettuces with vinaigrette (8.)
Pasta
20.
Orecchiette, butternut squash “mac and cheese”, aged Vermont cheddar, maple sweet + sour, crispy onions
Linguini, bone marrow tomato sauce, black truffle crumbs
Penne, roasted tomato, High Lawn ricotta, Parmesan
Plates
25.
Braised Pork Belly
braised shank, white beans, collard and bitter greens, heirloom turnip
Brown Butter Poached Farm Raised Idaho Trout
capers, raisins, curry, berry patch cauliflower, couscous
Grilled Ham and “Cheese Burger”, crumble fry salad, generic iceberg (15.)
Five Course Menu Tasting, fifty-five dollars per person
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.