Dinner Menu
Thursday, November 7th, 2013
To Begin 10.
Cream of Late Season Leeks, buckwheat
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, walnuts, 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
Rice and Chicken Wing Confit Croquettes, ginger, garlic, chilies and pickled watermelon rind
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,” peas from the freezer, thyme, roots
Butternut “mac and cheese,” orecchiette, collard greens and spicy maple crumbs
Linguini, turnip green and sunflower seed pesto, pancetta, spaghetti squash
Plates 25.
Roasted NEFF Pork Belly
cider braised Tokyo and heirloom turnips, sauerkraut, spaetzle, mustard
Creekstone Butcher’s Steak
roasted onion puree, potatoes, Brussels, carrots, soy and parsley
“Braised” Rhode Island Pollock
Roman cauliflower, white beans, harissa, tomato, fennel and preserved lemon
Sautéed D’artgnan Chicken Breast
wilted spinach, Jerusalem artichokes, mushrooms and lentils
Meatloaf Sandwich
Gruyere, challah, red wine gravy, wilted greens and button mushrooms (15.)
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.