Dinner Menu
Saturday, January 5th, 2013
Small Plates 10.
Fried Chicken Skin Tacos
almond romesco, refried beans jalapeno and slaw
Cheeses
Vermont Farmstead Lille, Rawson Brook Chevre, Consider Bardwell Dorset
Almond, Chicken Liver and Foie Gras Pate
bacon pickled onions, mustard, toasts and papaya jam
Parsnip and Ginger Soup
parsnip chips
Roasted Young Beets and Sweet Lightning Squash
Mango, lime radish, orange tobiko, togarshi
Smoked Maple Cured Arctic Char Gravlax
whole wheat pancakes, cream cheese “mousse”
Vicki’s Apple Salad
peanuts, hazelnuts, currants, maple, sage and crispin apples
Smoked Canadian Duck Breast
wheatberries, spinach, pomegranate, cranberry and horseradish
Semolina toasts (2.)
Pasta 20.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Spaetzle, mushrooms, garlic, thyme and a slow poached egg
Fusilli, cheddar “mac n cheese”, bacons, crumble fries
Linguini, arugula-pumpkin seed pesto, feta, sunflower seeds
Plates 25.
Butter Poached Idaho Farm Raised Trout
kabocha squash, wilted chicory, Israeli couscous, capers, raisins and herbs
Seared Misty Knoll Chicken Breast
black trumpet and potato croquettes, petite Caesar, truffled turnip
Roasted Diver Scallops
polenta, spicy yam, beans
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.