Dinner Menu
Friday, December 28th, 2012
Small Plates 10.
White Bean, Cabbage and EVOO Soup
burnt garlic oil, parmesan, sunflower seeds
Dad’s Apple Salad
Samascott crispin apples, currants, fried sage, hazelnuts, peanuts and maple vinaigrette
Turkey Stuffing “Nuggets”
swedish turnip puree, cranberry
Hosta Hill Pork Carnitas Tacos
almond romesco, jalapeno and slaw
Vermont Farmstead Petite Lille
semi soft cows milk cheese, Great Barrington wildflower honey, marmalade, black pepper jam
Mighty Food Farm Kohlrabi “Caesar”
Dave’s caesar, potatoes, lentils, Parmesan crumbs and crumbled egg
Chicken Liver, Bacon and Walnut Pate
pickles, toasts, and mustard
The Berry Patch Sweet Lightning Squash
rosemary chevre, oranges, pumpkin seeds
Semolina toasts (2.)
Pasta 20.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Fusilli, butternut squash “mac and cheese”, Vermont cheddar, maple and buttered crumbs
Spaetzle, mushroom fricassee, garlic, shallot and a slow poached egg
Plates 25.
Sautéed Idaho Farm Raised Trout
grapes, herbs, heirloom turnip creamed quinoa and seeds
Cider Brined NEFF Pork Loin
collard greens, squash polenta, holiday BBQ
Pan Seared Misty Knoll Chicken Breast
porcini and barley “risotto”, wilted lettuces
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.