Dinner Menu
Saturday, September 29th, 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
Beets and Rawson Brook Chevre
black pepper, concord grape, walnuts
Cured Sheffield Mutton and Cabbage Pierogies
Vegetable “kraut”, smoky cabbage, poppy seeds, crushed potatoes
Almost Dad’s Apple Salad
hazelnuts, peanuts, mint, maple vinaigrette, currants
Arctic Char Gravlax
fennel, pear, chamomile and winter radish salad, kale toast
Semolina toasts (2.)
Mid
15.
Charred Confit of Spanish Octopus and Vermont Rabbit
fresh corn and veal chorizo “polenta”, peas from the freezer, shisito and marcona almonds
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.
Crispy Pork Belly and Turkey Wing
celery and turnips, braised turnip greens, pear compote
Sautéed Young Spanish Mackerel
sushi rice “risotto”, local ginger, scallion, broccoli tempura, sweetened soy, fried garlic, exotic mushrooms
Steamed Rhode Island Hake
Berry Patch cauliflowers, Jerusalem artichoke and clam “chowder”, bacon crumbs
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.