Dinner Menu

Saturday, February 2nd, 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”, crumble fries

Chicken Skin Tacos

almond romesco, slaw, refried beans, jalapeno

American Waygu Beef Meatballs

manchego, sherry and Spanish tortilla

Sweet Potato and Winter Squash “Tortilla” Soup

cilantro, sour cream

Chicken Liver and Mushroom Pate

portobello confit, shallot marsala jam, mustard and toasts

Mighty Food Farm Roasted Beets

frisee, feta, pumpkin seeds, tangerine and peppered allspice

Semolina toasts (2.) Peanut and salted chicken eggrolls (10.)

 

 

Pasta   20.

Penne, roasted tomato, High Lawn ricotta, Parmesan

Capellini, lemon smoked paprika braised chicken, dill sour cream, kohlrabi

Caraway spaetzle, corned beef, cabbage and mustard

 

 

Plates   25.

Roasted Pork Belly

almond fried rice, warm carrot vinaigrette, togarashi crumbs

Misty Knoll Chicken Breast

Rawson Brook chevre polenta, spinach salad, sundried tomatoes and olives

Seared Day Boat Scallops

fried Brussels sprouts, apple, rutabaga puree, white balsamic

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