Dinner Menu
Thursday, June 13th, 2013
To Begin 10.
Asparagus, Hominy and Chorizo Soup, sour cream, black beans
Pan Roasted Lenox Asparagus, baked Rawson Brook chevre, arugula and sunflower seed pesto
Dogfish Tacos, almond romesco, vegetable and cabbage slaw, jalapeno and cilantro
Pickled Beef Tongue, rye, kraut, Portobello confit and mustard
Wilted Kale and Strawberry Salad, spiced balsamic, Parmesan, radish
Duo of Odd Pates, porcini and calves liver, albacore and dill, pickles
Bluefish “Cake”, petite Caesar, crumbled egg
Rubiner’s Cheese Selection, Coupole, Flosserkase, Middlebury Blue, seasonal accompaniments (15.)
BMB semolina toast (3.) The Berry Patch Lettuces, vinaigrette (8.)
Pasta 15./22.
Orecchiette, whey braised Vermont veal, High Lawn ricotta, lemon, Parmesan
Sagne A Pezzi, roasted garlic, braised chicken and pecorino
Basil spaetzle, asparagus, herbs, spicy tomato and clam “marinara”, slow poached egg
Plates 25.
Fried Confit of Niman Ranch Pork Ribs, grits, collards, smoky tomato sweet and sour
Sautéed Farm Raised Idaho Trout, Woven Roots carrots, horseradish, pistachio, yogurt, watercress
Petite Filet of Veal, ”stuffing”, asparagus, caper and salami wilted lettuces
“Confit” of Misty Knoll Chicken Breast, schmaltz latkes, apple, mustard, celery and onion soubise
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.