Dinner Menu
Friday, November 8th, 2013
To Begin 10.
Cream of Late Season Leeks, buckwheat and chives
Chicken Skin Tacos, refried beans, almond romesco, jalapeno and slaw
Almost Dad’s Apple Salad, peanuts, hazelnuts, currants, sage and maple
Crispy Rawson Brook Goat Cheese, oranges, cranberries and butter lettuces
Commodity Brussels Sprouts, potato, bacon, blue cheese, chicory and a slow poached egg
Corned Beef Tongue, dark rye, barley, deviled egg salad and horseradish
Schmaltz and Mackerel Pate, celery, parsley, lemon and 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,” button mushrooms, thyme, roots
Butternut “mac and cheese,” orecchiette, collard greens and spicy maple crumbs
Linguini, peas from the freezer, pancetta, pecorino, High Lawn cream and tarragon
Chevre cavatelli, spaghetti squash, fennel, Matty’s garlic and brown butter
Plates 25.
Roasted NEFF Pork Belly
cider braised Tokyo and heirloom turnips, sauerkraut, spaetzle, mustard
Creekstone Butcher’s Steak
roasted onion puree, potatoes, Brussels, cauliflower, soy and parsley
“Braised” Rhode Island Pollock
Jenn’s carrots, chickpeas, harissa, tomato and preserved lemon
Sautéed D’artgnan Chicken Breast
escarole, Jerusalem artichokes, mushrooms and lentils
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.