Dinner Menu
Thursday, January 3rd, 2013
Small Plates 10.
Fried Chicken Skin Tacos
almond romesco, refried beans jalapeno and slaw
Cheeses
Vermont Farmstead Lillie, Rawson Brook Chevre, Consider Bardwell Dorset
Almond, Chicken Liver and Foie Gras Pate
bacon pickled onions, mustard, toasts and papaya jam
Parsnip and Ginger Soup
parsnip chips
Roasted Young Beets and Sweet Lightning Squash
pineapple jerk, lime radish, orange tobiko
Smoked Maple Cured Arctic Char Gravlox
whole-wheat pancakes, oats, cream cheese “mousse”
Fricassee of Striped Bass and Veal Sweet breads
potato, caper-raisin brown butter and a slow poached egg
Frisee Salad
olives, pomegranate, feta, wheat berries, sunflower seeds and yogurt
Semolina toasts (2.)
Pasta 20.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Spaetzle, mushrooms, garlic and thyme
Fusilli, mac n cheese, pancetta, cauliflower and crumbs
Plates 25.
Sautéed Idaho Farm Raised Trout
pomme puree, wilted chicory, Israeli couscous, herbs and lemon
Seared Misty Knoll Chicken Breast
black trumpet and potato croquettes, petite Caesar, lentils
Roasted Diver Scallops
chorizo cornbread “stuffing”, spicy yam, beans, avocado
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.