Dinner Menu

Thursday, January 24th, 2013

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Small Plates  10.

Dad’s Apple Salad

hazelnuts, peanuts, sage, currants and maple dressing

Seared Montauk Squid

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

Marinated Steelhead

warm potato nage, cream fraiche, old bay

Acorn Squash and Chestnut Soup

whole wheat beignets, smoked maple syrup and rosemary whip

“Franks and Beans”

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

Marinated Beef Tacos

sweet potato slaw, jalapeno, almond romesco and manchego

Semolina toasts (2.) Eggplant “parm” egg rolls (10.) Five course menu tasting (55.)

 

Mid 15.

Ceviche of Tile Fish and Sashimi of Diver Scallops

vintage hot peppers, mint, tangerines and marmalade puree

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, white balsamic

Steamed Rhode Island Hake

roasted potatoes, dill butter, carrots, wilted spinach, beet emulsion, poppy seeds

Seared Skirt Steak

blue cheese cavatelli, beech mushrooms, royal trumpets, caramelized onions and bitter greens

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