Dinner Menu
Friday, September 21st, 2012
Small Plates
10.
Roasted Delicata Squash
leeks, feta, arugula, Maine calypso beans, pumpkin seeds, pickled peppers and sherry
Swordfish Rillettes
seasonal pickles, beet salad, curry
Slow Poached Egg
Israeli couscous and grain risotto, Jerusalem artichokes, black truffle, Parmesan
Heirloom Fall Squash and Corn Soup, Marina di Chiogga
smoked paprika, cinnamon, kale
Late Season Tomatoes and Rawson Brook Chevre
black pepper, roasted garlic, black olive tapenade, radish, spicy sunflower seeds
Semolina toasts (2.) Young lettuces with vinaigrette (8.)
Mid
15.
Pan Seared Veal Sweetbreads
local ginger and vaguely Asian flavors, oxtail wontons, acorn squash, broccoli
Charred Confit of Spanish Octopus
tortilla gratin, veal chorizo, pickled poblano, Mexican almond romesco, scallion, New England squid
Pasta
20.
Fuselli, butternut squash “mac and cheese”, aged Vermont cheddar, maple sweet + sour, crispy onions
Penne, roasted tomato, High Lawn ricotta, Parmesan
Linguini, bone marrow tomato sauce, black truffle crumbs
Plates
25.
Steamed Rhode Island Pollock
New Zealand cockles, celery root, braised fennel and Bare Foot Farm potatoes
Roasted Breast of Misty Knoll Chicken
Spanish green olive and Marcona almond romesco, The Berry Patch cauliflowers, lentils
Seared Diver Scallops
fresh corn “polenta”, roasted sweet peppers and marinated tomatoes, uni crema
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline any substitutions or alterations.