Dinner Menu
Saturday, March 2nd, 2013
Small Plates 10.
Lady Moon Farm Beets
MFF sweet dumpling squash, oranges, Greek yogurt dressing, mint
Sunflower Seed and Red Wine Chicken Liver Pate
seasonal accompaniments
Dad’s Apple Salad
walnuts, hazelnuts, rosemary, apricot, maple
Steelhead “Herring”
caraway cream cheese, rye croutons, marinated lentils
Slow Poached Egg
semolina dumpling and chicken gravy, spicy collards
Fried Jalapeño Tacos
slaw, almond romesco, refried beans and pickled jalapeno
Raw Crunchy Winter Vegetables
crumbled egg, crushed potatoes, lemon crumbs and green olive “Caesar”
Semolina toasts (2.) Vermont Farmstead Petite Lillie (10.)
Pasta 20.
Ricotta cavatelli, whey braised veal, more ricotta, lemon, sunflower seed gremolata
Rawson Brook chevre ravioli, roasted and sundried tomatoes, braised kale, kalamata olives
Eggplant “parm”
Plates 25.
Sautéed Farm Raised Idaho Trout
braised bacon, Brussels sprouts, fingerlings, black pepper “jam”, Spanish blue cheese
Coulotte of NEFF Beef
mushroom fricassee, pommes “fondue”, smoky onions, spinach, gruyere
Saffron Braised Rhode Island Hake
turnips, dill, onion and rutabaga soubise
Brined Pork Loin
butternut polenta, white beans and Deep Roots carrots, Ioka maple
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.