Dinner Menu
Thursday, July 31st, 2014
Leaves and Vegetables
“Massaged” Green Kale
shiitake and button mushrooms, scallion, tamari vinaigrette
Young Lettuces and Wax Beans
buttermilk, blue cheese and bacon
Fritters of Japanese Salad Turnips
crunchy maitake mushrooms, miso emulsion, ginger, sesame and seaweed
Shaved Peach and Cucumber
farro, feta, basil and sunflower seeds
Small Plates
Trio of Hummus
chickpea and tahini, lentil and shallot, sweet peas and chilies
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.) Chicken liver pate (10.)
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 roma beans
Schnitzel of Vermont Chicken Thighs
pea shoots, peas, 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.