Dinner Menu

Saturday, January 26th, 2013

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Small Plates  10.

Dad’s Apple Salad

hazelnuts, peanuts, sage, currants and maple dressing

Seared Montauk Squid

black sausage, lentil and smoked paprika “stew”, frisee

Savory Beet Panna Cotta

carrot, ginger, togarashi, almonds and rice

Acorn Squash and Chestnut Soup

smoked maple syrup and rosemary

“Franks and Beans”

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

Chicken Liver Pate

warm beech mushrooms, bacon pickled onions, toasts

 

Hake Cakes

herb aioli, sun dried tomatoes and Berry Patch spinach

Semolina toasts (2.) Eggplant “parm” eggrolls (10.)

 

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.

Roasted Pork Belly

fried Brussels sprouts, apple, split pea, white balsamic

Sautéed Day Boat Scallops

tangerine, mint, grain “porridge”, espelette oil, arugula and pumpkin seed pesto

Steamed Carolina Golden Tile Fish

spaetzle, rock shrimp, chicken confit, napa cabbage and yam

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