Dinner Menu
Saturday, November 17th, 2012
Small Plates
10.
Spicy Pumpkin and Orange Soup
rosemary churros
Roasted Beets and Grapefruit
Greek yogurt, poppy seeds, black pepper tarragon vinaigrette, tatsoi
Arugula and Apple Salad
crispin apples, Great Hill blue cheese, pumpkin seeds and balsamic
Chicken Liver and Walnut “Parfait”
rosé fig jam, pickles and toasts
Spicy Lamb Chili Tacos
veal chorizo, black bean and tortilla stuffing, almond romesco, slaw
Smoked Trout Mousse
whole wheat blini, caper, lemon, celery root and horseradish
Pilgrim Tea Sandwich
brioche, cranberry sauce, aioli, stuffing, braised turkey and parsnip chips
Sautéed Calf’s Liver
truffled offal sauce, cauliflower
Semolina toasts (2.) Lettuces with vinaigrette (8.)
Pasta
20.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Orecchiette, pork sausage, white beans, kale and sunflower seed pesto
Matzo meal gnocchi, braised chicken, celery root and cream
Plates
25.
Pan Seared Diver Scallops
sunchoke puree, Brussels sprouts, turnips, apple
Roasted Vermont Veal
soft polenta, delicata squash, parmesan broth, wilted escarole
Steamed Rhode Island Hake
spicy squid, carrot and couscous, English pea puree, lime
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.