Dinner Menu

Wednesday, April 3rd, 2013

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Small Plates

10.

Chickpea and Vegetable Soup

white miso, chickpea hummus, wonton skins

Steelhead Terrine

avocado puree, peppered hazelnuts, lemon

Swordfish Pate

olives, cubanelle, spicy tomato “jam”, fennel

Fried Oyster and Smoky Beef Tacos

almond romesco, dressed lettuces, pickled jalapeno, lime

Mussel and Hominy Pozole

veal chorizo, cabbage salad

Matty’s Over Wintered Parsnip Salad

warm watercress, pita croutons, slow poached egg and quinoa

Whey Fed Pork Rillettes

seasonal accompaniments, toasts

Semolina toasts (2.) Five/Six course menu tasting (55./65.)

 

Pasta

20.

Penne, roasted tomato, High Lawn ricotta, Parmesan

Torchio, NEFF pork sausage and wilted Berry Patch greens

 

Plates

25.

Sautéed Young Rhode Island Hake

spicy kale and peanut “pesto”,  Israeli couscous, sweet potato puree, cucumbers

Chicken Thigh Schnitzel

braised drum, matzo balls, peas from the freezer, pea shoots, pickled radish

Roasted Lucki 7 Pork Belly

Or

Seared NEFF Strip Steak (30.)

broccoli, “fried rice”, artichoke puree, soy butter, salsify

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