Dinner Menu
Saturday, October 19th, 2013
To Begin 10.
Cream of Berry Patch Kohlrabi and Cabbage, black truffle, thyme, Gruyere crumbs
Woven Root’s Wilted Spinach “Tartare”, beets, apples, walnuts and white balsamic
Rillettes of Northeast Family Farms Pork, ginger prune jam, peach chutney, pickles and toasts
Soup of Overmeade Gardens Acorn Squash and Pear, rosemary, BBQ’d venison
“Gravlax” Mousse of Washington State Steelhead, dark rye, capers, deviled eggs and celery root
Last of the Season Tomato Tacos, almond romesco, boudin noir refried beans, jalapeno and slaw
Commodity Brussels Sprouts and Watercress Salad, slow poached egg, bacon and croutons
Croquettes of Line Caught Big Eye Tuna, 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
Breast of Misty Knoll Chicken
butternut, grains of paradise, carrots, pumpkin seed and pomegranate
Rhode Island Hake
Berry Patch cauliflowers, preserved lemon, brown butter, grapes and couscous
Creekstone Butcher’s Steak
bone marrow arancini, broccoli, arugula pesto and delicata squash
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.