Dinner Menu
Tuesday, January 21st, 2014
To Begin
10.
Dad’s Apple Salad
peanuts, hazelnuts, currants, sage and maple
Chicken Skin Tacos
almond romesco, refried beans, jalapeno and slaw
Lady Moon Farms Romaine
blue cheese and butternut squash vinaigrette, pumpkin seeds
New England Belly of Pork
collard greens, sweet potato, smoked paprika and pickled watermelon
Beet and Sweet Potato Salad
feta, fennel seed, orange, cucumber and yogurt
Duck Liver and Pecan Pate
pork rillettes, mustard, chutney and toasts
Mousse of Farm Raised Trouts
avocado, zucchini relish, lemon cucumber pickles
Kale and Turkey Soup
white beans, pecorino
Brussels Sprouts Salad
bacon, potatoes, melted onions, mustard vinaigrette and a slow poached egg
Buttered toasts (3.)
Pasta
15./22.
Penne, roasted tomato, High Lawn ricotta and Parmesan
Spaetzle, braised rabbit, mustard and cabbage
“Chicken and dumplings”, root vegetables, thyme and garlic
Plates
25.
Steamed Rhode Island Hake
kale and turnip chowder, dill oil
Breast of Canadian Duck
lentils, parsnip puree, burdock and a blueberry gastrique from the summer
Braised Veal Breast
beets, carrots, horseradish, quinoa and lemon
Sautéed Wing of Skate
capers, brown butter, mussels, squid, fingerlings and spinach
Sliders of Corned Beef
sauerkraut, yam latkes, Russian sour cream (15.)
Five Course Menu Tasting, 55. per person
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.