Dinner Menu

Friday, April 5th, 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, spicy tomato “jam” and toasts

 

Fried Oyster Tacos

almond romesco, bacon 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

Sauteed Montauk Squid and Lamb Merguez

spicy sweet potato, sherry, broccoli

 

Semolina toasts (2.) Pork rillettes (10.) Lettuces with vinaigrette (8.)

 

Pasta

20.

 

Penne, roasted tomato, High Lawn ricotta, Parmesan

Torchio, NEFF pork sausage and wilted Berry Patch greens

Cavatelli, spicy bone marrow, tomato and clam “sauce”

 

Plates

25.

Steamed Young Rhode Island Hake

mussel and veal chorizo “posole”, cabbage salad

 

Monkfish and Chicken Thigh Schnitzel

peas from the freezer, pea shoots, couscous, dill and turnip puree

Seared NEFF Strip Steak (30.)

good ethics avocado, Spanish blue cheese, pumpkin seeds and polenta

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