Dinner Menu
Thursday, January 1st, 2015
Leaves and Vegetables
10.
Brussels Sprouts and Pea Shoots
bacon, parsnip, blue cheese mousse, pear
Generic Young Arugula
raisins, grapes, hazelnut crisps, beets
Dad’s Apple Salad
peanuts, maple, sage, walnuts and currants
Charcutierie
served with toasts, pickles
mustards and chutney
12./15.
Foie Gras and Duck Rillettes
Vermont Pheasant Terrine
Chicken Liver and Pecan Pate
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan and EVOO
Orecchiette, spicy braised beef and poultry
sour cream
Shellfish
15.
Wild Cat Cove Oysters
lemon, cucumber, tomato confit, horseradish
Maine Crab, Lobster and Uni “Roll”
uni aioli, celery, potato, smoked orange
and micro basil
Small Plates
10.
Veloute of Avocado
buttermilk, brined jalapeno, scallion
finger lime, sweet potato, amaranth
Interesting Mushrooms
roasted garlic and Parmesan brodo,
thyme, fried shiitakes
Nora Mill Granary Grits
Celery Root Soup
black truffle
Rabbit Sausage
madeira, chestnut, braised greens
Turkey Nuggets
lentils, Alsatian mustard, frisee
“Pimento Cheese” and Potato Tacos
cumin, green olive, iceberg, bodega jalapeño
Sourdough toasts (3.)
Large Plates
26.
Pan Roasted Idaho Trout
petite fava and heirloom bean “cassoulet”, chervil, fennel
Schnitzel of Misty Knoll Chicken Thigh
onion puree, cabbages, button mushrooms, mustard, caper and lemon
Seared Diver Scallops
cauliflower, leeks, grapefruit, beets, tarragon
New Zealand Venison Loin
berries, turnips, port, upland cress and black pepper (30.)
Five Course Menu Tasting
55.
Chef de Cuisine – Raymond Stalker
Chef/Owner – Bjorn Somlo
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