Dinner Menu
Friday, November 23rd, 2012
Small Plates 10.
Roasted Beets and Grapefruit
Greek yogurt, poppy seeds, black pepper, toasted fennel seed
Dad’s Apple Salad
Samascott crispin apples, currants, fried sage, peanuts, hazelnuts and maple vinaigrette
Duck and Mushroom Terrine
pickles and toasts
Vermont Veal Sausage
grains, black truffle, leeks and young greens
Winter Squashes
Great Hill blue cheese, walnuts, arugula, balsamic
Semolina toasts (2.) Lettuces with vinaigrette (8.) Turkey, almond and stuffing tacos (10.)
Mid 15.
New Zealand Venison Carpaccio
pickled butternut squash, pomegranate, red onion, root chips, red verjus
Salt Cured Foie Gras Mousse
brioche toast, pineapple chutney, lychee jam
Pasta 20.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Orecchiette, pork sausage, white beans, kale and sunflower seed pesto
Spaetzle, mushrooms, Matty’s garlic, slow poached egg
Beef and veal pastrami “stuffed” cabbage, spicy carrots, roman cauliflower, beef jus
Plates 25.
Roasted Vermont Veal
soft polenta, collard greens, parmesan broth
Brined Niman Ranch Pork Loin
Brussels sprouts, turnips, apples, maple mustard
Poached Canadian Duck Breast
cranberry, parsnip, celery root and spinach
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.