Dinner Menu

Thursday, April 4th, 2013

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Small Plates

10.

Chickpea and Vegetable Soup

white miso, oyster mushrooms, sesame oil and crispy wonton skins

Swordfish Pate

olives, cubanelle, spicy tomato “jam”

Fried Oyster and Smoky Beef Tacos

almond romesco, dressed lettuces, pickled jalapeno, lime

Matty’s Over Wintered Parsnip Salad

warm watercress, pita croutons, slow poached egg and quinoa

Grapefruit, Avocado and Fennel Salad

sumac, greek yogurt, “ everything granola with seeds and pistachios”

Fish Fritters

horseradish, first of the season radish and fingerlings

Chicken Matzo Balls

pickles, havarati gravy, apricot “ketchup”

Whey Fed Pork Rillettes

seasonal accompaniments, toasts

Semolina toasts (2.) Five/Six course menu tasting (55./65.) Steelhead terrine (10.)

 

Pasta

20.

Penne, roasted tomato, High Lawn ricotta, Parmesan

Torchio, NEFF pork sausage and wilted Berry Patch greens

 

Plates

25.

Steamed Young Rhode Island Hake

good ethics avocado, mussel and hominy Pozole, veal chorizo, cabbage salad

Misty Knoll Chicken Thigh Schnitzel

peas from the freezer, pork belly, pea shoots, turnip puree, couscous

Seared NEFF Strip Steak (30.)

broccoli, “fried rice”, spicy sweet potato puree, soy butter, salsify

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