Dinner Menu
Tuesday, November 5th, 2013
To Begin 10.
Cream of Late Season Leeks, buckwheat
Fried Green Tomato Tacos, boudin noir refried beans, almond romesco, slaw
Commodity Brussels Sprouts Salad, chicory, bacon, potato, slow poached egg and blue cheese
Crispy Rawson Brook Chevre, oranges, cranberries, walnuts, radish and red wine
Corned Beef Tongue, dark rye toasts, lemon cucumber pickles, egg and horseradish
Rice and Chicken Wing Confit Croquettes, ginger, garlic, chilies and pickled watermelon rind
NEFF Pork Rillettes, seasonal accompaniments, toasts
Cauliflower and Delicata Squash, pomegranate, pumpkin seed, rosemary and feta vinaigrette
Semolina toasts (3.) Lettuces with vinaigrette (8.)
Pasta 15./22.
Braised Vermont “chicken and dumplings,” peas from the freezer, thyme, roots
Butternut “mac and cheese,” orecchiette, collard greens and spicy maple crumbs
Linguini, turnip green and sunflower seed pesto, pancetta, spaghetti squash
Plates 25.
Roasted NEFF Pork Belly
Tokyo turnips, buttered sauerkraut, savory applesauce, barley
Creekstone Butcher’s Steak
roasted onion puree, potatoes, Brussels, carrots, soy and parsley
Rhode Island Pollock
Roman cauliflower, white beans, harissa, tomato, fennel and preserved lemon
Chicken Breast
cream of broccoli, spinach, Jerusalem artichokes, mushroom and lentils
Meatloaf Sandwich
Gruyere, challah, red wine gravy, wilted greens and button mushrooms (15.)
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.