Dinner Menu

Wednesday, November 14th, 2012

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Small Plates

10.

Spicy Pumpkin and Orange Soup

rosemary churros

Roasted Beets and Grapefruit

Greek yogurt, poppy seeds, black pepper tarragon vinaigrette, pomegranate

Sautéed Commodity Brussels Sprouts

apple, maple gastrique, turnips, arugula and crème fraiche

Chicken Liver and Pecan “Parfait”

this summer’s strawberry jam, pickles and toasts

Spicy Lamb Chili Tacos

veal chorizo, black bean and tortilla stuffing, almond romesco, slaw

Bone Marrow Welsh Rarebit

roasted kale salad, pickled peppers, fried egg, spicy ketchup

Smoked Trout Mousse

whole wheat blini, caper, lemon, celery root and horseradish

Semolina toasts (2.) Lettuces with vinaigrette (8.)

Pasta

20.

Penne, roasted tomato, High Lawn ricotta, Parmesan

Orecchiette, pork sausage, white beans, bitter green pesto, sunflower seeds

Matzo meal gnocchi, braised chicken, carrots and cream

 

Plates

25.

Curry Poached Farm Raised Trout

Israeli couscous, English peas from the freezer, lime, carrots, cauliflower and parsnips

Whey Braised Veal Breast

Berry Patch spinach, soft polenta, gremolata crumbs

Pan Seared Canadian Duck Breast

lentils, cabbage and mustard greens, delicata squash, bordelaise vinaigrette, herbed honey

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