Dinner Menu
Friday, January 4th, 2013
Small Plates 10.
Fried Chicken Skin Tacos
almond romesco, refried beans jalapeno and slaw
Cheeses
Vermont Farmstead Lille, 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, mango
Smoked Maple Cured Arctic Char Gravlax
whole-wheat pancakes, cream cheese “mousse”
Frisee Salad
olives, pomegranate, feta, wheat berries, sunflower seeds and yogurt
Smoked Duck
apples, cranberry, horseradish and oats
Semolina toasts (2.)
Pasta 20.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Spaetzle, mushrooms, garlic, thyme and a slow poached egg
Fusilli, cheddar “mac n cheese”, pancetta, cauliflower and crumbs
Plates 25.
Butter Poached Idaho Farm Raised Trout
kabocha squash, wilted chicory, Israeli couscous, capers, raisins and herbs
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.