Dinner Menu

Saturday, April 6th, 2013

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Small Plates

10.

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

slow poached egg, spinach, pita croutons, Spanish blue cheese

Grapefruit, Avocado and Fennel Salad

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

Fish Fritters

horseradish, first of the season red radish, cucumber and dill

Chicken Matzo Balls

collard greens and pork belly, apricot “ketchup”, pickled black radish

Duck and Chicken Liverwurst

Or

Whey Fed Pork Rillettes

seasonal accompaniments, toast

Semolina toasts (2.) Chickpea miso soup (8.) Lettuces with vinaigrette (8.)

 

Pasta

20.

 

Penne, roasted tomato, High Lawn ricotta, Parmesan

Torchio, NEFF pork sausage and wilted Berry Patch greens

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

 

Plates

 

Roasted Rhode Island Hake

pea shoots, hominy, roasted garlic, carrots and lemon 25.

 

Sautéed Montauk Squid and Lamb Merguez

spicy sweet potato, sherry, couscous, mussel stew 20.

 

Veggie Burger “Sandwich”

kinda fries, havarti, avocado, aioli, with or without fried salami 15.

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