Dinner Menu

Thursday, January 16th, 2014

share this:

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

blue cheese and butternut squash vinaigrette, pumpkin seeds

Marinated Jeweled Yams

cumin, couscous, cilantro, toasted avocado, Dan’s white fish roe and orange

Roasted California Beets and Carrots

grapefruit, Maple Hill yogurt, walnuts, mint and fennel seed

Animal Farm Buttermilk and Acorn Squash Soup

smoked paprika

 

Chicken Liver and Chestnut Pate

pickles, mustard, chutney and toasts

Winter Squashes

sweetened soy, sesame, salted daikon, seaweed, gingered leeks

Sautéed Veal Sweetbreads

monkfish hash, caper, Darby’s family zucchini relish and buttered lettuces (15.)

Buttered toasts (3.)                          Romaine and vinaigrette (8.)

 

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 Black Bass

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

Peppered Breast of Canadian Duck

lentils, burdock root, parsnip and figs

 

Lightly Cured Belly of New England Pork

collard greens, slow cooked grits, pickled watermelon rind

 

Filet of NEFF Beef Strip Loin

            fingerlings, braised Brussels sprouts, roasted onions  (30.)

Braised Lamb ‘Meatball” Sliders

eggplant, chilies and a “Greek salad”  (15.)

Five Course Menu Tasting 55. per person

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