Dinner Menu
Tuesday, July 29th, 2014
Leaves and Vegetables
“Massaged” Green Kale
shiitake and button mushrooms, carrot, cucumber, seaweed, tamari vinaigrette
Green and Yellow Wax Beans
shallot vinaigrette, blue cheese, watercress, bacon
Fritters of Japanese Salad Turnips
peanut butter, more turnips, and fermented pineapple hot sauce
Spinach and Romaine
Animal Farm buttermilk dressing, lentils and corn
Small Plates
Trio of Bean Hummus
black bean and pumpkin seed, lima and spiced garlic, cranberry bean and green olive
Peppered Mousse of Farm Raised Idaho Trout
toasts, horseradish and pickles
Warm Roasted Beet Soup
pine nut yogurt, coriander, candied citrus powder
Chicken Carnatas 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
Fried Confit of Niman Ranch Pork Spare Ribs
grits, maple sweet and sour, spinach
Roasted Arctic Char
corn crema, spicy carrots, mussels and basil
Schnitzel of Vermont Chicken Thighs
pea shoots, broccoli “steak”, Yukon golds and Alsatian mustard
Zucchini “Parm” Sandwich
mozzarella, roasted veggies, salsa verde, ciabatta and salami (optional) 16.
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.