Dinner Menu
Wednesday, January 22nd, 2014
To Begin
10.
Dad’s Apple Salad
peanuts, hazelnuts, currants, sage and maple
Chicken Skin Tacos
almond romesco, refried beans, jalapeno and slaw
New England Belly of Pork
collard greens, smoked paprika, mussels, couscous and pickled watermelon
Beet and Sweet Potato Salad
feta, fennel seed, orange, cucumber, sunflower seeds and yogurt
Duck Liver and Pecan Pate
pork rillettes, mustard, chutney and toasts
Veloute of Organic Avocado
chorizo, lime, cilantro and scallion
Corned Beef and Brussels Sprouts Hash
slow poached farm egg, caraway, hollandaise, croutons
Mousse of Farm Raised Trouts
zucchini relish, lemon cucumber pickles, toasts
Kale and Turkey Soup
white beans, pecorino
Delicata Squash
pumpkin seeds, blue cheese butternut squash dressing, watercress
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
Eggplant and salami “parmigiana”, red pepper tomato sauce, black olive
Plates
25.
Seared Rhode Island Hake
kale and turnip chowder, dill oil
Breast of Canadian Duck
lentils, parsnip, burdock and a blueberry gastrique from the summer
Roasted Breast of Veal
beets, quinoa, horseradish, lemon and carrots
Five Course Menu Tasting, 55. per person
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.