Dinner Menu

Saturday, October 26th, 2013

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To Begin             10.

Berry Patch Broccoli “Trunk” Soup, crispy leeks

Chicken Liver, Foie Gras and Pumpkin Seed Pate, pork pate, seasonal accompaniments, toasts

Warm Salad of Montauk Squid and Spaghetti Squash, chili flake, lemon, pecorino and fennel

BBQ’d Venison Tacos, almond romesco, jalapeno and sweet potato slaw

Brussels Sprouts Salad, chicory, blue cheese, bacon, apple, mustard, croutons and radish

Warm Rawson Brook Chevre, beets, oranges, walnut granola, cranberry, Grenache vinaigrette

Trout Fritters, rye, horseradish, fingerlings, celery root

Chili of Boudin Noir, poached egg, smoked paprika and green tomato

Semolina toasts (3.)              Lettuces with vinaigrette (8.)

 

 

Pasta          15./22.

Penne, roasted tomatoes, EVOO, Parmesan and High Lawn ricotta

Butternut “mac and cheese”, shells, collard greens and spicy maple crumbs

“Braised chicken and dumplings”, peas from the freezer, carrots and celery

Sage spaetzle, duck and fig sausage, kale, mustard, marsala

 

 

Plates                        25.

Roasted NEFF Pork Belly

Tokyo and Gilfeather turnips, pears, Brussels sprouts

 

Breast of Misty Knoll Chicken

salsa verde, delicata squash, salted broccoli and Jerusalem artichokes

 

Sautéed Montauk Fluke

Berry Patch cauliflowers, preserved lemon, brown butter, pomegranate and couscous

Creekstone Butcher’s Steak

spinach, potatoes, miso and lentil

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