Dinner Menu
Tuesday, April 1st, 2014
Small Plates
10.
Spicy Broccoli and Peanut Soup
scallions and cilantro
Berry Patch Spinach Salad
apple, onion jam, Berleberg and buttered crumbs
Fried Oyster Mushroom Tacos
almond romesco, button mushroom “crema”, radish, jalapeno
Pate of Farm Raised Idaho Trout
horseradish, crushed egg, caper, lentils, herbs and alliums
Salad of Vermont Quail
dates, young Mill River mustard greens, ham, yam pickle
Rice and Skate Croquettes
kim chi puree, daikon, chili-garlic emulsion
Savory Yogurt Panna Cotta
poached pear, yellow beets, cranberry, celery and ginger
Slow Poached Farm Egg
couscous, lamb, eggplant, Berle Farm yogurt
Charcuterie Plate
chicken liver and sunflower seed pate, rabbit, pork, chutney, toasts and pickles
semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomatoes, ricotta, Parmesan and EVOO
Spaetzle, corned beef, sauerkraut and mustard
Orecchiette, braised veal and arugula pesto
Large Plates
25.
Creekstone Farms Butcher’s Steak
peas and carrots, herbs, pine nuts and mushrooms
Sautéed Skate Wing
salt cod and bacon chowder, cauliflower and broccoli rabe
Quick Cured Pork Loin
french navy beans, pork shank and arugula
Pan Roasted Canadian Duck Breast
fennels, wild blueberries, ginger fried rice and red beets
Menu Tastings $55 per person
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.