Dinner Menu
Thursday, February 28th, 2013
Small Plates 10.
Lady Moon Farm Romaine
roasted beets, Greek yogurt dressing, mint
Foie Gras, Cocoa Nib and Peanut Pate
banana mostarda, coco mostarda and raisin mostarda
Dad’s Apple Salad
walnuts, hazelnuts, rosemary, apricot, maple
Fried Jalapeño Tacos
slaw, almond romesco, cheddar and pickled jalapeno
Vermont Farmstead Petite Lillie
date molasses, buttered toasts and citrus salad
Raw Crunchy Winter Vegetables
crumbled egg, crushed potatoes, lemon crumbs and green olive “Caesar”
Semolina toasts (2.) White vegetable clam “chowder” (10.)
Pasta 20.
Semolina cheddar dumplings, garlic braised chicken, pea shoots
Ricotta cavatelli, whey braised veal, more ricotta, lemon, sunflower seed gremolata
Rawson Brook chevre ravioli, roasted and sundried tomatoes, braised kale, kalamata olives
Plates 25.
Roasted Breast of Misty Knoll Chicken
Brussels sprouts, chicken fried rice, whipped blue, carrots, spicy Crystal “buerre rouge”
Poached “Herring” of Washington State Steelhead
fingerlings, caraway, onion and rutabaga soubise, rye croutons, apple
Sautéed Farm Raised Idaho Trout
braised beets and creamed greens, horseradish, sweet dumpling squash
Coulotte of NEFF Beef
mushroom fricassee, butternut “fondue”, smoky onions, spinach
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.