Dinner Menu

Saturday, January 19th, 2013

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Small Plates  10.

Spicy Broccoli and Peanut Soup

lime, sambal, coriander and more peanuts

Dad’s Apple Salad

hazelnuts, rosemary, currants, maple dressing and almonds

Duck Meatballs

allspice, braised prunes, ice wine and parsnip puree

Seared Montauk Squid

black sausage, bone marrow, tomato, lentils and bitter greens

Mighty Food Farm Beets

citrus, poppy seeds, pickled onions, feta and arugula

Marinated Arctic Char

warm potato nage, old bay, crème fraiche, fried shallots

Salted Vermont Veal

“canned” tuna, melted onions, potatoes and cabbage

Eggplant “Hummus”

marinated peppers, olive tapenade, pita

Semolina toasts (2.) Crispy “tete de cochon” (10.) Chicken nuggets (10.)

 

Pasta   20.

Penne, roasted tomato, High Lawn ricotta, Parmesan

Orecchiette, NEFF beef Bolognese, crumbs

Spaetzle, mushrooms, garlic, brown butter

 

Plates   25.

Misty Knoll Chicken Breast

white miso, sesame and sushi rice “risotto”, carrots

Pan Seared Brined Pork Loin

baked beans, cabbage slaw and almond romesco

Farm Raised Washington Steelhead Trout

arugula and pumpkin seed pesto, peas from the freezer, quinoa, raisins and capers

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