Dinner Menu

Friday, January 17th, 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

blue cheese and butternut squash vinaigrette, pumpkin seeds

Roasted California Beets and Carrots

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

 

Chicken Liver and Chestnut Pate

pork rillettes, pickles, mustard, chutney and toasts

Winter Squashes

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

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

Mid

15.

Veal Sweetbreads

monkfish wontons, Darby’s family zucchini relish and buttered lettuces

Charred Spanish Octopus

avocado, marinated sweet potatoes, cumin, lime, white fish roe and couscous

 

Pasta

15./22.

Penne, roasted tomato, High Lawn ricotta and Parmesan

Spaetzle, braised rabbit, mustard and cabbage

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

Linguini, bone marrow “Bolognese”, toasted pecorino crumbs

Plates

25.

 

Steamed Black Bass

kale and turnip chowder, dill oil

 

Lightly Cured Belly of New England Pork

collard greens, polenta, pickled watermelon rind

Braised Veal Breast

warm lentils, beets, horseradish, parsnips, burdock and capers

 

Filet of NEFF Beef Strip Loin

            fingerlings, braised Brussels sprouts, roasted onions, acorn squash and garlic (30.)

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