Dinner Menu

Thursday, December 19th, 2013

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To Begin

10.

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

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

Duck Liver and Chestnut Pate, seasonal accompaniments, toasts

Montauk Squid, marinated mussels, chorizo, sweet potatoes, fried hominy and lime

Trout Mousse, horseradish, lemon, dill and potato

Poblano and Pumpkin Soup, queso fresca, pumpkin seeds

Berry Patch Delicata Squash, spinach, herbed Rawson Brook chevre, cranberry, walnut

Late Season Lettuces, pine nut and buttermilk dressing, oranges, clementine, black pepper

 

Turkey Nuggets, blue cheese, celery root, spicy “ketchup” and pickled watermelon

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

 

 

Pasta

15./22.

Butternut “mac and cheese”, shells, sweet and spicy crumbs

Linguini, heirloom turnip “carbonara”, pancetta and black truffle

Orecchiette, pork, chili and ricotta ragout

 

 

Plates

25.

 Sautéed Idaho Trout

orange, carrot, wilted spinach, red kuri, quinoa and curry

Braised Veal Breast

 watercress risotto, mustard greens

Long Island Duck

 sausage, confit and breast, lentil, lingonberry, cabbage

Creekstone Butcher’s Steak

Brussels sprouts and potato hash, brown ale fondue, roasted onions

NEFF Pork Belly

 jasmine rice, ginger, white salad turnips, miso caramel, sweet lightning squash

Five Course Menu Tasting 55. Per person

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