Dinner Menu

Saturday, November 9th, 2013

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To Begin             10.

Cream of Late Season Leeks, buckwheat and chives

Chicken Skin Tacos, refried beans, almond romesco, jalapeno and slaw

Almost Dad’s Apple Salad, peanuts, hazelnuts, currants, sage and maple

Woven Roots Butter Lettuces, oranges, Jay’s beets, cranberries, croutons and red wine

Commodity Brussels Sprouts, potato, bacon, blue cheese, chicory and a slow poached egg

Corned Beef Tongue “Melt”, Gruyere, challah, lemon cucumber bread and butter pickles

Schmaltz and Mackerel Pate, celery, parsley, lemon and toasts

Cauliflower and Delicata Squash, pomegranate, pumpkin seed, rosemary and feta vinaigrette

Tataki of D’artgnan Beef Strip Loin, wasabi emulsion, straw mushroom, sesame (15.)

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

 

Pasta          15./22.

Braised Vermont “chicken and dumplings,” button mushrooms, thyme, roots

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

Linguini, peas from the freezer, pancetta, pecorino, High Lawn cream and tarragon

Chevre cavatelli, spaghetti squash, fennel, Matty’s garlic and brown butter

 

Plates                        25.

Roasted NEFF Pork Belly

cider braised Tokyo and heirloom turnips, sauerkraut, spaetzle, mustard

Sautéed Breast of Canadian Magret Duck

fig, prunes, orange, winter “poivre” and watercress

 

 “Braised” Rhode Island Pollock

chickpeas, harissa, Roman cauliflower, tomato and preserved lemon

Milk Braised New York State Veal Breast

polenta, curds, hazelnuts, carrots, parsley and horseradish

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