Dinner Menu

Saturday, October 6th, 2012

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Small Plates

10.

Almost Dad’s Apple Salad

hazelnuts, peanuts, sage, maple vinaigrette, currants

Chicken Skin Tacos

refried beans, almond romesco, jalapeno and slaw

Overmeade Gardens Delicata Squash and Roasted Beets

feta, shaved sunchokes, winter radish

Stuffed Cabbage

NEFF beef brisket, potatoes, garlic brodo

Slow Poached Egg

turkey gravy, chicken of the woods mushrooms, green bean salad, sorrel

Japanese Turnip Fritters

carrot miso, deviled eggs, oyster mushrooms and scallion

Semolina toasts (2.) Mussels, saffron (10.)

Mid

15.

 

NEFF Beef Carpaccio

fig and blue cheese mousse, arugula vinaigrette, walnut, poppy seeds, pickled field onions

Pasta

20.

 

Orecchiette, butternut squash “mac and cheese”, aged Vermont cheddar, maple sweet + sour, crispy onions

Linguini, bone marrow tomato sauce, black truffle crumbs

Penne, roasted tomato, High Lawn ricotta, Parmesan

Plates

25.

Steamed Rhode Island Hake

sweet peppers, Montauk squid, fennel, couscous and black olive

Roasted Veal Breast

soft polenta, late season cherry tomatoes, braised iceberg, cauliflowers

Braised Pork Shank

mustard spaetzle,  collard and bitter greens, heirloom turnip

Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.