Dinner Menu

Wednesday, January 23rd, 2013

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Small Plates  10.

Dad’s Apple Salad

hazelnuts, peanuts, sage, currants and maple dressing

Duck Meatballs

allspice, braised prunes, ice wine, blue cheese cavatelli

Seared Montauk Squid

black sausage, bone marrow, lentil and tomato “stew”, frisee

Potato and Rosemary Soup

whole wheat beignets, smoked maple cured arctic char, crème fraiche

Eggplant “Parm” Rolls

marinated peppers, olive tapendade

“Franks and Beans”

slow poached egg, crumbled fries, spicy ketchup, buttered toast

Marinated Lamb Tacos

sweet potato slaw, jalapeno, almond romesco, cilantro and manchego

Mid

15.

Seared Canadian Foie Gras

local honey and banyuls braised onions, cabbage and black truffles, challah

 

Pasta   20.

Penne, roasted tomato, High Lawn ricotta, Parmesan

Orecchiette, NEFF beef Bolognese, crumbs

Torchio, jalapeno and bacon, mac + cheese, peas from the freezer

 

Plates   25.

Pan Seared Brined Pork Loin

fried Brussels sprouts, apple, split pea, crispy shallot, white balsamic

Steamed Rhode Island Hake

beets, potatoes, carrots, dill and tangerine

Seared Skirt Steak

sushi rice “risotto”, white miso, beech mushrooms and bitter greens

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