Dinner Menu

Friday, December 27th, 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

Red Wine Chicken Liver Pate

seasonal accompaniments

Trout Mousse

pickled vegetables, wasabi tobiko, toasts

Slow Cooked Grits

veal, chorizo, Maple Brook mozzarella, slow poached egg

Vaguely Asian Pumpkin Soup

coconut milk, sesame and soy

Sweet Potato and Endive Salad

duck confit, wheat berries, shallot and lime

Berry Patch Delicata Squash

Rawson Brook chevre, pumpkin seeds, watercress and red wine

Generic Brussels Sprouts Salad

 buttermilk, bacon, blue cheese, salad turnips, quinoa, walnuts

Marinated Long Island squid

black olives, preserved lemon, couscous, eggplant

Semolina toasts (3.)

 

Pasta

15./22.

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

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

Spaetzle, spiced venison ragout, crème fraiche

 

 

Plates

25.

 

Roasted Chicken Breast

beech mushrooms, warm bean ragout, red kuri squash puree

Long Island Duck Breast

lingonberry, lentils, duck sausage, winter vegetables

Seared Rhode Island Monkfish

orange, pine nuts, caper, cauliflower, sweet lightning squash and celery root

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