Dinner Menu
Tuesday, January 14th, 2014
To Begin
10.
Dad’s Apple Salad
peanuts, hazelnuts, currants, sage and maple
Chicken Skin Tacos
almond romesco, refried beans, jalapeno and slaw
Commodity Brussels Sprouts
bacon, potato, melted onions, slow poached egg and mustard vinaigrette
Lady Moon Farms Romaine
kalamata olives, pepperoncini, feta, pumpkin seeds with or without fried salami
Animal Farm Buttermilk and Acorn Squash Soup
leeks, ginger and sesame
All Day Roasted Carrots
California Coke Farm beets, clementine, spiced Maple Hill yogurt, pine nuts
Steelhead and Tuna Fish Fritters
sweet potato, cumin, lime and avocado
Lemon and Harissa Hummus
eggplant and couscous salad, toasts
Winter Squashes
walnuts, grapefruit, frisee, rosemary and Rawson Brook chevre
Veal Sweetbreads
stew of corn, white beans and chorizo (15.)
Semolina toasts (3.)
Pasta
15./22.
Linguini, bone marrow “Bolognese”, pecorino crumbs
Spaetzle, braised rabbit, mustard and cabbage
“Chicken and dumplings”, root vegetables, thyme and garlic
Plates
25.
Seared Rhode Island Monkfish
petite chowder of Swedish turnip, green kale, grapes and dill
Peppered Breast of Canadian Duck
lentils, burdock root, parsnip and figs
Misty Knoll “Senior” Chicken Breast
BBQ’d greens, slow cooked grits, pickled watermelon rind
Filet of NEFF Beef Strip Loin
fingerlings, braised Brussels sprouts, sheep’s milk blue cheese, roasted onions (30.)
Corned Beef “Sliders”
Russian slaw, potato salads (15.)
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.