Dinner Menu
Saturday, February 8th, 2014
To Begin
10.
Dad’s Apple Salad
peanuts, hazelnuts, currants, sage and maple
Fried Jalapeno Tacos
almond romesco, refried beans and slaw
Cucumber Salad
okra and oyster kimchi, spinach, black radish, toasted sesame
Farm Raised Trouts
rainbow mousse, steelhead salad, potato blini
Lady Moon Farms Romaine
sunflower seeds, fennel, citrus and poppy seeds
Slow Roasted Sticks and Stones Carrots
braised leeks, horseradish
Lamb Meatballs
black olives, roasted red peppers, pine nuts, white beans, eggplant
Tortilla Soup of Chicken, Pork and Split Pea
pork croutons, avocado “crema”
Fried Brimfield Chicken Livers
bacon, pears, parsnips, petite French toasts, coffee
Portobello Confit
caramelized onion, sundried tomato, steak vinaigrette, blue cheese
Buttered toasts (3.) Romaine with vinaigrette (8.)
Pasta
15./22.
Spaetzle, spiced duck sausage, marsala, kale and mustard
Shells, butternut squash “mac and cheese”, Vermont cheddar, spicy maple crumbs
Plates
25.
Brined Niman Ranch Pork Loin
barley stuffing, apple, chestnut, cabbage, sage
Roasted Abair Farm Chicken
broccoli, purple fingerlings, celery root, pickled watermelon and curry
Sautéed Rhode Island Skate
carrots, cauliflower, chilies, mint, chickpeas, preserved lemon and yogurt
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.