Dinner Menu
Saturday, January 12th, 2013
Small Plates 10.
Fried Chicken Skin Tacos
almond romesco, refried beans jalapeno and slaw
Consider Bardwell Dorset
semi soft well aged cow’s milk cheese, fruit jams
“Canned” Tuna Croquette
egg salad, micro arugula, sweet cucumber pickle and preserved tomatoes
Venison, Mushroom and Currant Sausage
kraut, MFF carrots, mustard and white balsamic
Warm Rawson Brook Chevre
apples, walnut, French phyllo shards, maple, pomegranate
Trout and Horseradish Pate
beets, poppy, citrus, tarragon and toasts
Sautéed Green Kale Salad
slow poached egg, bacon, Great Hill Blue, crushed potato chips, shaved iceberg
Semolina toasts (2.) Meatloaf tea sandwich (5.) Pork tamale (5.)
Pasta 20.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Angel Hair, bone marrow tomato sauce, crumbs
Plates 25.
Butter Poached Idaho Farm Raised Trout
creamed peas from the freezer, warm young green beans, oyster mushrooms, truffled soy emulsion
Seared Misty Knoll Chicken Breast
sausage and pepper egg roll, marsala jam, broccoli
Roasted Diver Scallops
red wine lentil puree, sweet lightning squash, spinach and brown butter
Pan Seared Brined NEFF Pork Loin
fried cheddar grits, pulled pork, okra and corn relish
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.