Dinner Menu

Saturday, December 21st, 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

Pumpkin, Soy and Molasses Soup, toasted sesame

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

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

 

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

Slow Poached Farm Egg, grits, oyster and veal stew

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

Semolina gnocchi, braised chicken, roots, thyme

 

 

Plates

25.

 Bacon and Red Wine Poached Idaho Trout

split pea, buttered collards, carrots and peas from the freezer

Long Island Duck

 sausage, confit and breast, lentil, lingonberry, cabbage

Creekstone Butcher’s Steak

roasted onions, potato and Brussels sprouts, brown ale fondue

NEFF Pork Belly

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

Roasted Monkfish

arugula and bone marrow arancini, lemon, caper, tomato fondue, wilted lettuces

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