Dinner Menu

Saturday, January 12th, 2013

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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.