Dinner Menu
Friday, May 22nd, 2015
Summer Prix Fixe at Nudel
Three Course 45. Four Course 55. Five Course 65.
Plant
Local Herbs and Chickpeas, Green Mountain yogurt, toasted cumin, golden raisins, bulgur wheat
Marinated Vermont Asparagus, bone marrow bordelaise, shallot, fried russets, tarragon
Roasted Lenox Asparagus, Rawson Brook chevre, sunflower seed and bitter green pesto
“Pozole” of Berry Patch Collard Greens, slow poach farm egg, pork and cornbread
Sea
Pickled Mackerel, grapes, horseradish, matzo, carrot, Tuscan kale crisp
Smoked Mussels Toast, pancetta, roasted tomato, marinated white beans and BMB semolina
Soft Shelled Crab, lettuces, pickled escarole, caper aioli, peas, pea shoots and cured egg yolk
Shrimp and Seafood Sausage, tomato, shallot, saffron and cucumber
Land
NEFF Beef Bavette, button mushroom and mustard green “tartare,” wood ears and lentils
Cricket Creek Veal, green kale and shank raviolo, asparagus, pine nuts, lemon
Northstar Lamb Taglierini, Berry Patch spinach, Castelvetrano green olives, sourdough and sherry
Pork Sausage and Yukon Gold Pierogi, French cabbage, melted sweet onion, Vermont sour cream
Sweet
Warm Crumbled Cornbread and Flakes, white chocolate ice cream, lime, jalapeno and rhubarb
Sour Cream Panna Cotta, coco almond granola, currant
Hibiscus Granita, oranges, mint, rum and tangerine
Chef de Cuisine – Raymond Stalker Chef/Owner – Bjorn Somlo