Dinner Menu

Friday, December 14th, 2012

share this:





Small Plates  10.

Dad’s Apple Salad

Samascott crispin apples, currants, fried sage, hazelnuts, peanuts and maple vinaigrette

Crispy Rice and Chicken Croquettes

hot sauce, Ray’s ranch, celery root

Roasted Beets

warm rosemary chevre fondue, pumpkin seeds, frisee, balsamic poached raisins and grapes

Chicken Skin Tacos

almond romesco, jalapeno, refried beans and slaw

Hosta Hill Whey Fed Pork and Prune Terrine

seasonal pickles, toast

Mighty Food Farm Kohlrabi “Caesar”

Dave’s caesar, potatoes, lentils, parmesan crumbs and crumbled egg

Broccoli and Clam Chowder

more broccoli, collard greens and bacon

Semolina toasts (2.) Lettuces with vinaigrette (8.) Lardo fritto (4.)


Pasta   20.

Penne, roasted tomato, High Lawn ricotta, Parmesan

Mustard spaetzle, pork confit, Brussels sprout “kraut”

Linguini, NEFF beef Bolognese, garlic crumbs

Fusilli, butternut “mac and cheese”, maple sweet + sour


Plates   25.

Sautéed Idaho Farm Raised Trout

horseradish, crème fraiche, fall vegetable latke, salmon roe, sunflower seeds, endive

Crispy NEFF Shortribs

turnip creamed kale, French phyllo

Vermont Veal “Choucroute”

braised veal breast, veal sausage, red cabbage, rutabaga

Pan Seared Misty Knoll Chicken

mushroom fricassee, roasted potatoes, garlic, parsley and lemon

Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.