Dinner Menu
Thursday, August 21st, 2014
Leaves and Vegetables
12.
Berry Patch Heirloom Tomatoes
milk poached garlic and purple basil puree, bacon, fried pickles, onion and croutons
Woven Roots Young Lettuces
beets, blueberries, Maytag blue cheese and pumpkin seeds
Green Gazpacho
hazelnut, buttermilk, jalapeno, sherry, green olives and charred avocado oil
Shaved Peach and Cucumber
farro, feta, mint and sunflower seeds
Crispy Organic Shiitake Mushrooms
napa cabbage, sesame, yellow wax beans and miso emulsion
Small Plates
Chicken Carnitas Tacos
almond romesco, jalapeno slaw
Steamed Mussels
toasted cumin, roasted plum tomato, corn and black bean broth
Banh Mi Terrine
brined jalapeno, ginger aioli and pickled carrot
Trio of Hummus
lima and rye, chickpea and garlic, “refried” pinto
Semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan and EVOO
Basil spaetzle, roasted corn, vidalia, shisito pepper and heirloom tomato
Orecchiette, spicy pork sausage, pepperoncini, black olives and Swiss chard
Large Plates
Farm Raised Trout “En Española”
brown butter, almonds, tomatillo, broccoli and green beans
Schnitzel of Vermont Chicken Thighs
roasted zucchini “kraut”, creamed corn, young arugula and marinated beets
Creekstone Farm Butcher’s Steak
ginger, garlic and green pea fried rice, kimchi, lemongrass and peanut sauce
Seared Arctic Char
salsa verde, petite white beans, carrot top –sunflower seed pesto, tomatoes
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.