Dinner Menu
Thursday, June 6th, 2013
To Begin 10.
Overmeade Gardens Asparagus and Curry Soup, coconut, yogurt and lime
Pan Roasted Lenox Asparagus, baked Rawson Brook chevre, bitter green and sunflower seed pesto
Fried Chicken of the Woods Mushrooms, Crossroad Dave’s Caesar, Parmesan and kale
Beef Tongue and Brisket, rye, kraut, Portobello confit and mustard
Trout Mousse, sorrel, peas from the freezer, toasts and ramps
Deviled Japanese Turnips, pickled mackerel, celery, wasabi tobiko, apple, egg and watercress
Fried Oyster Tacos, almond romesco, dressed lettuces, pickled jalapeno (12.)
The Berry Patch Lettuces, vinaigrette (8.) BMB semolina toasts (3.)
Next 15.
Rubiner’s Cheese Selection, Harbison, Lake Champlain 3x, Challerhocker, seasonal accompaniments (15.)
Tartare of Hamachi, carrots, chorizo, yogurt, cumin and spicy micros
Pasta 15./22.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Orecchiette, clam cream, pork sausage and crumbs
Sagne A Pezzi, roasted garlic, braised chicken, lentils and pecorino
Plates 25.
Fried Confit of Niman Ranch Pork Ribs, grits, collards, maple sweet and sour
Sautéed Rhode Island Hake, “risotto” of wheats and asparagus, arugula vinaigrette
Seared Canadian Duck Breast, tart rice congee, sesame, marmalade, oranges and spinach
Veggie Burger Sandwich, mushroom and olive tapenade, manchego, chickpea salad, with or without salami (15.)
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.