Dinner Menu
Tuesday, November 6th, 2012
Small Plates
10.
Parsnip, Pear and Lemongrass Soup
chevre, pumpkin seeds
Dad’s Apple Salad
peanuts, hazelnuts, currants, sage and maple dressing
Pork Shank Terrine
cider jelly, warm lentils, frisee and onion salad
Salt Cured Foie Gras Mousse
apricot nut, jam, toasts
Warm Delicata and Butternut Squash Salad
bacon, spinach, Maytag blue cheese, walnuts , red wine and winter radish
Bone Marrow Welsh Rarebit
roasted kale salad, pickled shisito, fried egg, spicy ketchup
Woven Roots Carrots
parsnip, shaved beets, orange, horseradish, yogurt and poppy
Semolina toasts (2.)
Pasta
20.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Orecchiette, potato, broccoli rabe, bitter green pesto, sunflower seeds
Matzo meal gnocchi, braised chicken, carrots, celery root and celery cream
Plates
25.
Crispy NEFF Pork Belly
crispy cheddar broccoli polenta, turnips, maple vinegar, cabbage
Pan Roasted Misty Knoll Chicken Breast
extra skin, chicken wing cassoulet, fennel salad
Curried Farm Raised Idaho Trout
Berry Patch cauliflowers, English peas from the freezer and couscous
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.