Dinner Menu

Tuesday, January 14th, 2014

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To Begin

10.

Dad’s Apple Salad

peanuts, hazelnuts, currants, sage and maple

Chicken Skin Tacos

almond romesco, refried beans, jalapeno and slaw

Commodity Brussels Sprouts

bacon, potato, melted onions, slow poached egg  and mustard vinaigrette

Lady Moon Farms Romaine

kalamata olives, pepperoncini, feta, pumpkin seeds with or without fried salami

Animal Farm Buttermilk and Acorn Squash Soup

leeks, ginger and sesame

All Day Roasted Carrots

California Coke Farm beets, clementine, spiced Maple Hill yogurt, pine nuts

Steelhead and Tuna Fish Fritters

sweet potato, cumin, lime and avocado

 

Lemon and Harissa Hummus

eggplant and couscous salad, toasts

Winter Squashes

walnuts, grapefruit, frisee, rosemary and Rawson Brook chevre

Veal Sweetbreads

stew of corn, white beans and chorizo  (15.)

Semolina toasts (3.)

 

Pasta

15./22.

Linguini, bone marrow “Bolognese”, pecorino crumbs

Spaetzle, braised rabbit, mustard and cabbage

“Chicken and dumplings”, root vegetables, thyme and garlic

 

 

Plates

25.

 

Seared Rhode Island Monkfish

petite chowder of Swedish turnip, green kale, grapes and dill

Peppered Breast of Canadian Duck

lentils, burdock root, parsnip and figs

 

Misty Knoll “Senior” Chicken Breast

BBQ’d greens, slow cooked grits, pickled watermelon rind

 

Filet of NEFF Beef Strip Loin

            fingerlings, braised Brussels sprouts, sheep’s milk blue cheese, roasted onions  (30.)

Corned Beef “Sliders”

Russian slaw, potato salads   (15.)

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