Dinner Menu
Wednesday, September 26th, 2012
Small Plates
10.
Roasted Delicata Squash
leeks, feta, arugula, Maine calypso beans, sunflower seeds, sweet peppers and sherry
Heirloom Fall Squash and Corn Soup, Marina di Chiogga
smoked paprika, cinnamon, popcorn and more corn
Beets and Rawson Brook Chevre
black pepper, concord grape, radish, walnuts
Cured Sheffield Mutton and Cabbage Pierogies
carrot “ketchup”, smoky cabbage
Almost Dad’s Apple Salad
hazelnuts, candied peanuts, mint, maple vinaigrette, currants
Ray’s Creamed Chicken and “Dumplings”
Woven Roots celery, thyme biscuit, Japanese turnips
Semolina toasts (2.) Young lettuces with vinaigrette (8.)
Mid
15.
Chicken Thigh Schnitzel
roasted pears, sweetbread and savoy cabbage “hash”, slow poached egg, pear mostarda, sunchokes
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.
Braised Niman Pork Shank
mustard spaetzle, kale “sauerkraut”, pickled Brussels sprouts, pumpkin puree
Sautéed Young Spanish Mackerel
sushi rice “risotto”, local ginger, scallion, broccoli tempura, sweetened soy, fried garlic, exotic mushrooms
Roasted Rhode Island Pollock
cauliflowers, veal chorizo and tortilla gratin, cilantro butter, poblano, English peas from the freezer
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.