Dinner Menu
Tuesday, June 11th, 2013
To Begin 10.
Split Pea and Ham Soup, bacon toast
Pan Roasted Lenox Asparagus, baked Rawson Brook chevre, bitter green and sunflower seed pesto
Dogfish Tacos, almond romesco, vegetable and cabbage slaw, jalapeno and cilantro
Pickled Beef Tongue, rye, kraut, Portobello confit and mustard
Trout Mousse, apple, wasabi tobiko, ramps, celery, toasts and sorrel
The Berry Patch Head Lettuces, Crossroad Dave’s Caesar dressing, crumbled egg, toasted Parmesan
Bluefish “Cake”, pea “pesto”, more peas, shoots and radish
Duck and Foie Gras Terrine, peppered strawberries, rhubarb jam, toasts (15.)
Rubiner’s Cheese Selection, Harbison, Flosserkase, Middlebury Blue, seasonal accompaniments (15.)
BMB semolina toast (3.) The Berry Patch Lettuces, vinaigrette (8.)
Pasta 15./22.
Penne, whey braised Vermont veal, High Lawn ricotta, lemon, Parmesan
Capellini, spicy clam and tomato, butter and crumbs
Sagne A Pezzi, roasted garlic, braised chicken and pecorino
Plates 25.
Fried Confit of Niman Ranch Pork Ribs, grits, collards, smoky tomato sweet and sour
Sautéed Farm Raised Idaho, Woven Roots carrots, horseradish, pistachio, yogurt and kale
Seared Petite Filet of Veal, risotto of “wheats”, asparagus, caper and salami wilted lettuces (30.)
Seared Canadian Duck Breast, tart rice salad, sesame, marmalade, oranges and watercress
NEFF Double Cheeseburger, cottage bacon, Red Barn cheddar, Challah, crumble fry salad (15.)
Four Course Menu Tasting (50. Pp.)
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.