Thursday, January 2nd, 2014
Dad’s Apple Salad
peanuts, hazelnuts, currants, sage and maple
Duck Liver and Chestnut Pate
seasonal accompaniments, toasts
Fried Oysterville Oysters
petite potato chowder, quinoa, smoked trout roe, dill
Spicy Split Pea and Chicken Soup
smoked mozzarella and tomato jam grilled cheese
Steamed PEI Mussels
avocado, veal chorizo soffrito, sweet potato “pico de gallo”, jalapeno
Delicata Squash Salad
grapes, mint, endive, warm chevre fondue, walnuts
Marinated Long Island Squid
oranges, white beans, buttermilk blue cheese, basil and chilies
red wine braised prunes, sauerkraut, Alsatian mustard
Semolina toasts (3.)
Charred Spanish Octopus
bacon -kombu dashi, cabbage wonton, seaweed salad, mustard oil
Rare Filet of Venison Loin
spiced white chocolate, daikon confit and watercress
Butternut “mac and cheese”, shells, sweet and spicy crumbs
Orecchietti, beef and veal Bolognese, pecorino
Penne, roasted tomato, High Lawn ricotta, Parmesan and EVOO
Roasted Chicken Breast
chickpea and hazelnut “stew”, curry, panisse, mango, coconut and slow roasted carrots 25.
Creekstone Butcher’s Steak
Brussels sprouts, wild and cultivated mushrooms, lentils, pine nuts 25.
Loin of Domestic Lamb
eggplant and black olive puree, couscous, cauliflower, preserved lemon 30.
Sautéed Nantucket Bay Scallops
Parmesan and black truffle risotto, pea greens 30.
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.