Dinner Menu
Friday, October 18th, 2013
To Begin 10.
Cream of Berry Patch Kohlrabi and Cabbage
black truffle, thyme, Gruyere crumbs
Crispy Rawson Brook Chevre
wilted Woven Roots spinach “tartare”, roasted beets, apple and walnuts
Rillettes of Northeast Family Farms Pork
ginger and prune jam, peach chutney, pickles and toasts
“Gravlax” Mousse of Washington State Steelhead
dark rye, capers, deviled eggs and celery root
Last of the Season Beefsteak Tomato Tacos
almond romesco, boudin noir refried beans, jalapeno and slaw
Commodity Brussels Sprouts and Watercress Salad
slow poached egg, bacon, leeks, pickled radish and croutons
Croquettes of Line Caught Big Eye Tuna
Matty’s fingerling potatoes, black olives, fennel and parsley
Young greens and vinaigrette (8.) Semolina toasts (3.)
Pasta 15./22.
Penne, roasted tomatoes, EVOO, Parmesan and High Lawn ricotta
Linguini, beef Bolognese, pecorino
“Chicken and dumplings”, braised Vermont chicken, peas from the freezer and thyme
Sage spaetzle, duck and fig sausage, kale, mustard, marsala
Plates 25.
Roasted NEFF Pork Belly
apples, Tokyo turnips, Brussels Sprouts, miso mustard marinated lentils
Sautéed Vermont Quail
butternut, grains of paradise, carrots, pumpkin seed and pomegranate
Sautéed Farm Raised Idaho Trout
Berry Patch cauliflowers, preserved lemon, brown butter, grapes and couscous
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.