Dinner Menu
Wednesday, November 14th, 2012
Small Plates
10.
Spicy Pumpkin and Orange Soup
rosemary churros
Roasted Beets and Grapefruit
Greek yogurt, poppy seeds, black pepper tarragon vinaigrette, pomegranate
Sautéed Commodity Brussels Sprouts
apple, maple gastrique, turnips, arugula and crème fraiche
Chicken Liver and Pecan “Parfait”
this summer’s strawberry jam, pickles and toasts
Spicy Lamb Chili Tacos
veal chorizo, black bean and tortilla stuffing, almond romesco, slaw
Bone Marrow Welsh Rarebit
roasted kale salad, pickled peppers, fried egg, spicy ketchup
Smoked Trout Mousse
whole wheat blini, caper, lemon, celery root and horseradish
Semolina toasts (2.) Lettuces with vinaigrette (8.)
Pasta
20.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Orecchiette, pork sausage, white beans, bitter green pesto, sunflower seeds
Matzo meal gnocchi, braised chicken, carrots and cream
Plates
25.
Curry Poached Farm Raised Trout
Israeli couscous, English peas from the freezer, lime, carrots, cauliflower and parsnips
Whey Braised Veal Breast
Berry Patch spinach, soft polenta, gremolata crumbs
Pan Seared Canadian Duck Breast
lentils, cabbage and mustard greens, delicata squash, bordelaise vinaigrette, herbed honey
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.