Dinner Menu
Friday, November 2nd, 2012
Small Plates
10.
Jerusalem Artichoke and Gilfeather Turnip Soup
black truffle, chevre, arugula
Chicken Skin Tacos
jalapeno, almond romesco, cilantro, slaw, refried beans
Arctic Char Gravlax
fennel, oranges, Alsatian mustard, assam and parsnips
Dad’s Apple Salad
peanuts, hazelnuts, currants, sage and maple dressing
Woven Roots Turnip “Pad Thai”
garlic, scallion, peanuts, tofu and tatsoi with not so local pineapple and tamarind
Slow Poached Egg
fried green tomatoes, gravy and bacon braised collard greens, hominy
Semolina toasts (2.) Country terrine (10.)
Pasta
20.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Orecchiette, NEFF beef Bolognese, crumbs
Matzo meal gnocchi, carrots, celery root and celery cream
Plates
25.
Crispy NEFF Pork Belly
spaetzle, sauerkraut, butternut, frisee and poached pear
Roasted Breast of Misty Knoll Chicken
chicken wing cassoulet, roasted beets
Petite Filet of NEFF Beef Strip Loin
braised kale, potatoes, pickled shisito peppers, broccoli stem and cheddar puree
Baked Long Line Haddock
“creamed” spinach and couscous, squid, leek and parsley sauté
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.