Dinner Menu
Friday, September 14th, 2012
Small Plates
10.
Pan Seared New England Squid
lentil, boudin noir, smoked paprika, orange, Marcona almonds, cumin
Roasted Delicata Squash
leeks, pickled peppers, giant Peruvian lima beans, pumpkin seeds and sherry
Steamed NEFF Oxtail and Cabbage Dumplings
red wine lemon grass broth, crimini mushrooms, slow poached egg, new ginger
Raven and Boar Farms Whey Fed Pork Scrapple
apple salad, mustard, pickled things
Jonah Crab Cake
curry, currants, celery root “slaw”
Sourdough toasts (2.) Young lettuces with vinaigrette (8.)
Pasta
20.
Fuselli, butternut “mac and cheese”, aged Vermont cheddar, maple sweet and sour, crispy onion
Rigatoni, roasted tomato, High Lawn ricotta, Parmesan
Linguini, bone marrow tomato sauce, pepperoni crumbs
Plates
25.
Roasted Farm Raised Trout
pork belly and white beans, fall vegetable kraut
Line Caught Swordfish
garlic, purple basil and acorn squash puree, cauliflowers, shaved fennel
Petite Filet of NEFF Strip Loin
kale, corn and duck confit “ragout”, truffled sunchoke
Nudel does not specialize in vegan or allergenic cooking. We politely decline any substitutions or alterations.