Dinner Menu

Tuesday, February 5th, 2013

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Small Plates  10.

Dad’s Apple Salad

hazelnuts, peanuts, sage, currants and maple dressing

Montauk Squid

olives, chilies, parsley, kohlrabi, pecorino and lemon

Marinated and Cured Steelhead

poppy seed and beet blini, crème fraiche, tarragon, grapefruit

Chicken Skin Tacos

almond romesco, slaw, refried beans, jalapeno

American Waygu Beef Meatballs

manchego, sherry and spinach

Button Mushroom Risotto

porcini broth

Chicken Liver 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.) Winter squash tortilla soup (10.) Five course menu tasting (55.)

 

Pasta   20.

Penne, roasted tomato, High Lawn ricotta, Parmesan

Semolina dumplings, lemon and smoked paprika braised chicken, dill sour cream

Caraway spaetzle, corned beef, cabbage and mustard

 

Plates   25.

Seared Day Boat Scallops

carrots, cauliflower, yellow coconut curry and lentil

Brined and Roasted Pork Loin

winter squash, chestnut polenta, smoked maple

Bacon Poached Idaho Trout

pomme puree, fried Brussels sprouts, apple and date molasses

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