Dinner Menu
Tuesday, October 28th, 2014
Leaves and Vegetables
12.
Matty’s Beets
feta, pomegranate, pumpkin seeds, Grenache vinaigrette
Hudson Valley Poached Pear and Spinach
smoked onion vinaigrette, blue cheese and dates
Berry Patch Fried Green Tomatoes
pecorino and caper aioli, smoked sea trout and shallots
Dad’s Apple Salad
Mutsu apples, peanuts, hazelnuts, currants, Lenox’s Sugar Shack maple vinaigrette
Charcuterie
1 for 12. 3 for 20.
Venison rillettes Warm lamb neck “terrine” Chicken liver pate
Small Plates
10.
Fish Tacos
pickled jalapeno slaw, almond romesco, lime
Butternut Squash Fritters
whipped goat cheese, bourbon, vanilla, grains of paradise, orange and pecans
Spicy Roasted Garlic Soup
white beans, bitter greens
Semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan and EVOO
Pizzichi di Farro, merguez sausage, olives, yogurt and harissa
Linguini, acorn squash, brown butter, chipotle and garlic crumbs
Large Plates
26.
Braised NEFF Beef
porcini “creamed” button mushrooms, roasted potatoes, tatsoi
Curry Shoulder of Lamb
raisins, cauliflower, broccoli, quinoa and kabocha squash
Pan Roasted Pork Loin
grits, salad turnips, poblano jam braised collard greens
Roasted Idaho Trout
sunchoke puree, lemon, spinach and lots of herbs
Chef de Cuisine – Raymond Stalker Chef/Owner – Bjorn Somlo
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.