Dinner Menu
Wednesday, December 5th, 2012
Small Plates
10.
Dad’s Apple Salad
Samascott crispin apples, currants, fried sage, mixed nuts and maple vinaigrette
Vermont Farmstead Lilli
semi soft aged cows milk cheese, caramelized endive, cranberries, marmalade and tarragon
Chicken Skin Tacos
almond romesco, jalapeno, slaw, refried beans and cilantro
Chicken Meatballs
broccoli, creamed button mushroom gravy, fried leeks, millet and thyme
Winter Sweet Lightning Squash
rosemary chevre, Berkshire Wildflower honey, chestnuts, frissee
Artic Char Mousse
watercess and chive salad, brioche toast
Semolina toasts (2.) Lettuces with vinaigrette (8.)
Pasta
20.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Mustard spaetzle, pork confit, Brussels sprout “kraut”
Orecchiette, bone marrow tomato sauce, salami crumbs
Plates
25.
Red Wine Braised Fatty Lamb “Flap”
grapes, lentils, crème fraiche, horseradish
Brined Niman Ranch Pork
bacon-tomato braised white beans and collard greens, grits
Seared Breast of Canadian Duck
butternut, turnip creamed wheats, maple gastrique
Roasted Misty Knoll Chicken Breast
mushrooms, cauliflower puree, roasted potato, parsley and a slow poached egg
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.