Dinner Menu
Friday, September 28th, 2012
Small Plates
10.
Roasted Delicata Squash
feta, Maine calypso beans, sunflower seeds, sweet peppers and sherry
Heirloom Fall Squash and Corn Soup
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, poppy seeds, crushed potatoes
Almost Dad’s Apple Salad
hazelnuts, peanuts, mint, maple vinaigrette, currants
Arctic Char Gravlox
fennel, pear, chamomile and radish salad, kale toast
Semolina toasts (2.) Young lettuces with vinaigrette (8.) Cream chicken “stew” (10.)
Mid
15.
Fried Vermont Quail
spicy New England squid, Maytag blue cheese cavatelli, smoked tomato and chicken wing confit
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 Ranch 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 Hake
cauliflowers, veal chorizo and tortilla gratin, cilantro butter, jalapeno, English peas from the freezer
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.