Dinner Menu

Friday, January 24th, 2014

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To Begin

10.

Dad’s Apple Salad

peanuts, hazelnuts, currants, sage and maple

Fried Hake Tacos

almond romesco, bodega jalapenoes and slaw

 

Mussels and Swedish Turnip Chowder

dill, potato and cream

California Beet Salad

feta, fennel seed, orange, quinoa, sunflower seeds and yogurt

 

Duck Liver and Pecan Pate

pork rillettes, mustard, chutney and toasts

Veloute of Organic Avocado

chorizo, lime, cilantro and scallion

 

Mousse of Farm Raised Trouts

preserved lemon, celery, cucumber pickles, toasts

Kale and Turkey Soup

white beans, pecorino

Delicata Squash

pumpkin seeds, blue cheese, warm spinach

Buttered toasts (3.)

 

 

Pasta

15./22.

 

Penne, roasted tomato, High Lawn ricotta and Parmesan

Bacon mac and cheese, shells, sharp cheddar, collard greens

Eggplant and salami “parm”, red pepper tomato sauce

Semolina gnocchi, braised rabbit, peas from the freezer and mustard

 

 

Plates

25.

 

Pan Fried Rhode Island Skate

lemon, carrots, beets, horseradish, capers, watercress, couscous

Roasted Breast of Poussin

fried legs, polenta, garlic gravy, spinach

Creekstone Butcher’s Steak

fingerling potatoes, cauliflower, black truffle lentils, hollandaise

Seared Cricket Creek Veal

parsnips, burdock, veal pancetta and yam latkes

 

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