Dinner Menu
Tuesday, February 11th, 2014
To Begin
10.
Dad’s Apple Salad
peanuts, hazelnuts, currants, sage and maple
Fried Jalapeno Tacos
almond romesco, refried beans and slaw
Confit of Smoked Steelhead Trout
“carbonara” of black radish, horseradish and leeks
Lady Moon Farms Romaine
sunflower seeds, fennel, citrus and poppy seeds
Lamb Meatballs
black olives, ricotta, pine nuts, eggplant
Chili of Peppered Texas Beef
avocado crema
Cauliflower Salad
braised endive, couscous, anchovy vinaigrette
Steamed New Zealand Cockles
bone marrow tomato “sauce”, slow poached farm egg, toasts
Cricket Creek Fried Pork Terrine
fried egg, collard greens, spicy butter
Buttered toasts (3.) Romaine with vinaigrette (8.)
Pasta
15./22.
Spaetzle, spiced duck sausage, marsala, cabbage and mustard
Shells, butternut squash “mac and cheese”, Vermont cheddar, spicy maple crumbs
Plates
25.
Roasted Abair Farm Chicken
broccoli, purple fingerlings, celery root, pickled watermelon and curry
Sautéed Brimfield Duck Breast
parsnip, pear, barley and pickled blueberry jus from the summer
Steamed Rhode Island Hake
chickpeas, carrot, preserved lemon, yogurt, cauliflower and chilies
Braised and Roasted Duo of Creekstone Shortrib
short grain rice, scallion, watercress, napa cabbage and ginger
Seared Filet of NEFF Strip
braised greens, gruyere and Yukon gold latkes, rock shrimp sausage (32.)
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.