Dinner Menu

Thursday, November 29th, 2012

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Small Plates  10.

Arugula, Potato and Leek Soup

goat cheese toast, walnuts, rosemary

Dad’s Apple Salad

Samascott crispin apples, currants, fried sage, peanuts, hazelnuts and maple vinaigrette

Duck and Chestnut Terrine

pickles and toasts

Marinated Roast Beef Tacos

almond romesco, pickled poblano and jalapeno, slaw, lime, refried beans and cilantro

 

Rice and Chicken Croquettes

carrot mousse, blue cheese and hot sauce

Crispy Brandade

caper and frisee salad, garlic – parsley aioli, lemon, croutons

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

Raw  15.

Crudo of Montauk Fluke

grapefruit, mint, butternut, pickled peppers

 

Pasta  20.

Penne, roasted tomato, High Lawn ricotta, Parmesan

Beef and veal pastrami “stuffed” cabbage, beef jus

Mushrooms and garlic spaetzle, slow poached egg

Plates   25.

Brined Niman Ranch Pork Loin

Brussels sprouts, turnips, apples, brown sugar mustard

Seared Breast of Misty Knoll Chicken

winter squash, arugula, maple, sage, brandy and grains

Sautéed Arctic Char

grapes, chives, lentils, crème fraiche, horseradish, toasted fennel and rye seeds

Roasted Lamb Loin

carrots, split pea falafel, Roman cauliflower, saffron – apricot yogurt, olives

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