Dinner Menu
Wednesday, October 23rd, 2013
To Begin 10.
Caramelized Jerusalem Artichoke Soup, thyme, toasted Gruyere
Woven Root’s Wilted Spinach “Tartare”, chevre vinaigrette, beets, apples and walnuts
Rillettes of Northeast Family Farms Pork, seasonal accompaniments, toasts
Soup of Overmeade Gardens Acorn Squash and Pear, rosemary, BBQ’d venison
Croquettes of Rice and Chicken Wing Confit, hot sauce, blue cheese, pickled watermelon
Fried Green Tomato Tacos, almond romesco, boudin noir refried beans, jalapeno and slaw
Commodity Watercress Salad, Brussels sprouts, slow poached egg, bacon and croutons
Trout Fritters, rye, horseradish, fingerlings, 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
Butternut “mac and cheese”, shells, collard greens and spicy maple crumbs
Sage spaetzle, duck and fig sausage, kale, mustard, marsala
Plates 25.
Roasted NEFF Pork Belly
apples, Tokyo and Gilfeather turnips, miso mustard marinated lentils
Breast of Misty Knoll Chicken
broccoli, braised chicken and dumplings, salsa verde
Rhode Island Hake
Berry Patch cauliflowers, preserved lemon, brown butter, grapes and couscous
Creekstone Butcher’s Steak
Brussels sprouts, delicata squash, leeks, butternut, grains of paradise
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.