Dinner Menu
Wednesday, July 30th, 2014
Leaves and Vegetables
“Massaged” Green Kale
shiitake and button mushrooms, carrot, sesame, tamari vinaigrette
Green and Yellow Wax Beans
buttermilk, blue cheese, romaine, bacon and corn
Fritters of Japanese Salad Turnips
crunchy maitake mushrooms, miso emulsion, ginger and seaweed
Shaved Peach and Cucumber
farro, feta, basil and parsley
Small Plates
Chicken Liver pate
jerked mango and blueberry chutney, toasts, mustard
Peppered Mousse of Farm Raised Idaho Trout
toasts, pickles and seasoned lentils
Semolina and Arctic Char Croquettes
caper and cornichon aioli, greens
Steamed P.E.I. Mussels
spicy carrots and pickled scape broth
Chicken Carnitas Tacos
almond romesco, jalapeno and summer slaw
Semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomatoes, Lee farms ricotta, Parmesan and EVOO
Pizzichi di Farro, spicy pork sausage, pepperoncini, greens and black olives
Summer squash “mac and cheese” Vermont cheddar, shells,Tabasco crumbs
Large Plates
Braised Beef
warm salad of corn, jalapeno, scallion and black bean crema
Canadian Swordfish
roasted purple peppers, fennel, tomato, herbs and zucchini
Schnitzel of Vermont Chicken Thighs
watercress, broccoli “steak”, Yukon golds and Alsatian mustard
Zucchini “Parm” Sandwich
mozzarella, roasted veggies, salsa verde, ciabatta, with or without salami (16.)
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. Before placing your order, please inform your server if a person in your party has a food allergy. Meals Tax is 7%, 6.25% MA and .75% Local