Dinner Menu

Friday, April 26th, 2013

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To Begin 10.

Chicken Liver and Portobello Pate, Portobello confit, mustard, pickles and toast

Montauk Squid, merguez, cilantro, lime and chickpeas

Potato and Watercress Soup, roasted garlic

Skate Fritters, hake salad, cucumbers, lemon and parsley

Fried Oyster Tacos, almond romesco, dressed lettuces, pickled jalapeno (12.)

 

 

Next 15.

Rubiner’s Cheese Selection, Blue Log, Cabricharme, Ewe Bloom, seasonal accompaniments

Petite NEFF Beef Strip Loin, beef tongue, black olive, “canned “ artichoke puree, fennel

 

 

Pasta 15./22.

 

Penne, roasted tomato, High Lawn ricotta, Parmesan

Semolina Gnocchi, spring pea “pesto”, braised goat and goat cheese

 

Linguini, spicy bone marrow, tomato and clam “sauce,” Jonah crab, black pepper crumbs

 

 

Plates 25.

Brined NEFF Pork Loin, marinated Kaua’ I shrimp, porcini spaetzle, lentils, parsnip mustard

Local Honey Poached Duck Breast, Swiss chard and millet, cracklins, grapefruit, sesame

 

Roasted Steelhead, commodity broccoli, salsify, lemon and ramps

Veggie Burger “Sandwich”, ciabatta, kinda fries, chevre, aioli, “fixins”, with or without our sap cured ham (15.)

 

 

Vegetables 8.

Over Wintered Parsnips, tarragon, lemon and Crowdie

Commodity Broccoli, salsify and ramps

Woven Root’s Lettuces, vinaigrette

BMB sourdough Toasts (3.)

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