Dinner Menu
Friday, October 4th, 2013
To Begin 10.
Last of the Season Corn and the First Butternut Squash Soup, spiced tortilla
Woven Roots Spinach Salad, pumpkin seeds, beets, apples and white balsamic
Warm Marinated Squid, charred cherry tomatoes, fennel, lemon and Italian chili flakes
Arctic Char Gravlax, poppy seed cream cheese, green beans, Bagel & Brew bagel
Fried Green Tomato Tacos, boudin noir refried beans, slaw, almond romesco, jalapeno
Seared “Steak” of Beef Tongue, heirloom turnip puree, lentil, pickled onions, red wine, radish
Rice and Chicken Wing Confit “Croquettes”, buttermilk hot sauce, celery root and carrot
Rubiner’s Cheese Selection; Flory’s Truckle, Jamesport MO
apple jam, zucchini relish, black olive honey
Tartare of Creekstone Shortrib, arugula pesto, black truffle, chevre, acorn and delicata squash (15.)
Semolina toasts (3.) Young greens with vinaigrette (8.)
Pasta 15./22.
Penne, roasted tomatoes, EVOO, Parmesan and High Lawn ricotta
“Chicken and dumplings”, braised Vermont chicken, thyme and peas from the freezer
Spaetzle, duck sausage, fig, marsala, green kale and mustard
Linguini, beef Bolognese, pecorino
Plates 25.
Roasted NEFF Pork Belly
black kale, turnips, wheat berries, maple and pear puree
Sautéed Vermont Quail
braised prunes, foie gras stuffing, Alsatian mustard
Seared Big Eye Tuna (rare)
Berry Patch cauliflower, brown butter, leeks, capers and preserved lemon
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.