Dinner Menu
Friday, March 15th, 2013
Small Plates 10.
Dad’s Apple Salad
walnuts, hazelnuts, rosemary, apricot, maple
Roasted Beets
grapefruit, Side Hill yogurt, black pepper, horseradish and sunflower seeds
“Jalapeno Popper” Tacos
black bean chili, slaw, almond romesco
Danish Havarti and New England Beef Meatballs
cured tongue, endive, cucumbers, almost ketchup
Chicken and Egg
deviled eggs, “Franks Red Hot”, chicken salad, rice and wing croquettes, Spanish blue cheese
Hake Fritters
warm fingerling potato and kale salad, black olives, cubanelle peppers and pecorino
Chicken Liver and Oatmeal Pate
seasonal accompaniments
Semolina toasts (2.)
Pasta 20.
Spaetzle, braised duck, prune, arugula and chevre
Orecchiette, butternut squash “mac + cheese”, spinach
Semolina dumplings, Black Queen Angus goat, chickpeas, pumpkin seeds
Penne, roasted tomato, High Lawn ricotta, Parmesan
Plates 25.
Roasted Coulotte of NEFF Beef
mushroom fricassee, barley, “pommes fondue”, Gruyere, roasted onions
Misty Knoll Chicken Breast
chicken sausage, micro basil, white beans, black truffle and melted leeks
Pork Belly
roasted Brussels sprouts, braised bacon, smoked maple, purple yam grits
Sautéed Farm Raised Idaho Trout
lentils, carrots, pea shoots, thyme, crème fraiche
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.