Dinner Menu
Saturday, November 3rd, 2012
Small Plates
10.
Jerusalem Artichoke, Black Truffle and Gilfeather Turnip Soup
chevre, pumpkin seeds
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
Pork Shank Terrine
cider jelly, warm lentils, frisee and onion salad
Salt Cured Foie Gras Mousse
apricot nut, jam, toasts
Semolina toasts (2.)
Pasta
20.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Orecchiette, NEFF beef Bolognese, crumbs
Matzo meal gnocchi, braised chicken, carrots, celery root and celery
Plates
25.
Crispy NEFF Pork Belly
spaetzle, sauerkraut, butternut, poached pear
Roasted Breast of Misty Knoll Chicken
chicken wing cassoulet, delicata squash
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.