Dinner Menu
Wednesday, November 28th, 2012
Small Plates
10.
White Winter Root Soup
goat cheese toast, pumpkin seed oil, rosemary
Dad’s Apple Salad
Samascott crispin apples, currants, fried sage, peanuts, hazelnuts and maple vinaigrette
Duck and Chestnut Terrine
pickles and toasts
Vermont Veal Sausage
warm grains, beans and leeks
Marinated Roast Beef Tacos
almond romesco, pickled poblano and jalapeno, slaw, lime, refried beans and cilantro
Rice and Chicken Croquettes
carrot mousse, celery root pickles, blue cheese and hot sauce
Crispy Brandade
caper and frisee salad, garlic – parsley aioli, lemon, croutons
Semolina toasts (2.) Lettuces with vinaigrette (8.)
Pasta
20.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Beef and veal pastrami “stuffed” cabbage, spaetzle, beef jus
Orecchiette, braised chicken legs, kale and sunflower seed pesto
Plates
25.
Brined Niman Ranch Pork Loin
Brussels sprouts, turnips, apples, brown sugar mustard
Poached Canadian Duck Breast
winter squash, arugula puree, maple, brown butter, walnuts, sage and brandy
Sautéed Arctic Char
grapes, chives, lentils, crème fraiche, horseradish, toasted fennel and rye seeds
Roasted Lamb Loin
carrots, split pea falafel, Roman cauliflower, saffron – apricot yogurt, olives
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.