Dinner Menu
Tuesday, January 15th, 2013
Small Plates 10.
Consider Bardwell Dorset
semi- soft well aged cow’s milk cheese, fruit jams
Warm Rawson Brook Chevre
apples, walnut, French phyllo, maple, pomegranate
Trout and Horseradish Pate
beets, poppy, citrus, cranberry and toasts
Pork Tamales Taco
refried beans, almond romesco, slaw and jalapeno
Sautéed Green Bean and Kale Salad
slow poached egg, bacon, Great Hill Blue, crushed potato chips, shaved iceberg
Mushroom Soup
more mushrooms
Hosta Hill Tete de Cochon
sweet and spicy mustard, kraut, carrots
Molinari Fennel Salami
marinated peppers, olive tapenade, provolone grilled cheese, micro arugula
Semolina toasts (2.) Meatloaf grilled cheese (5.) Chicken nuggets (10.)
Pasta 20.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Orecchiette, braised chicken, arugula and pumpkin seed pesto, peas from the freezer
Capellini, bone marrow tomato sauce, crumbs
Plates 25.
Seared Misty Knoll Chicken Breast
sausage and pepper egg roll, marsala jam, broccoli
Pan Seared Brined NEFF Pork Loin
fried cheddar grits, pulled pork, okra and corn relish
Butter Poached Trout
lentil puree, winter squashes, feta, winter greens and white balsamic
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.