Dinner Menu
Friday, November 30th, 2012
Small Plates 10.
Arugula, Potato and Leek Soup
goat cheese toast, walnuts, rosemary
Dad’s Apple Salad
Samascott crispin apples, currants, fried sage, mixed nuts and maple vinaigrette
Duck and Port Terrine
pickles and toasts
Marinated Roast Beef Tacos
almond romesco, pickled poblano and jalapeno, slaw, lime, refried beans and cilantro
Crispy Brandade
caper and frisee salad, garlic – parsley aioli, lemon, croutons
Chicken Meatballs
broccoli, creamed button mushroom gravy, fried onions, millet and thyme
Semolina toasts (2.) Lettuces with vinaigrette (8.) Vermont Farmstead Lilli cheese (10.)
Raw 15.
Crudo of Montauk Fluke
grapefruit, mint, butternut, pickled peppers
Pasta 20.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Mushrooms and garlic spaetzle, slow poached egg
Orecchiette, bone marrow tomato sauce, salami crumbs
Plates 25.
Vermont Veal Schnitzel
Brussels sprouts, Japanese turnips, mustard “hollandaise”
Seared Breast of Misty Knoll Chicken
sweet lighting squash, arugula, maple, sage, brandy and grains
Sautéed Farmed Raised Icelandic 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.