Dinner Menu

Friday, January 3rd, 2014

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To Begin

10.

Dad’s Apple Salad

peanuts, hazelnuts, currants, sage and maple

Duck Liver and Chestnut Pate

seasonal accompaniments, toasts

Fried Osterville 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, sweet potato “pico de gallo”, jalapeno

Commodity Brussels Sprouts Salad

feta, grapes, mint, endive and pumpkin seeds

Slow Roasted Woven Roots Winter Carrots

mango, coconut, chickpea panisse, basil

Rabbit Sausage

red wine braised prunes, sauerkraut, Alsatian mustard

Croquettes of Rice and Chicken Confit

hot sauce, blue cheese celeriac slaw

Semolina toasts (3.)

 

Mid

15.

Charred Spanish Octopus

bacon -kombu dashi, cabbage wonton, mustard oil, seaweed salad

Seared Nantucket Bay Scallops

grapefruit, pine nuts, toasted fennel seed and daikon

 

Pasta

15./22.

Butternut “mac and cheese”, shells, sweet and spicy crumbs

Orecchietti, beef and veal Bolognese, pecorino

Penne, roasted tomato, High Lawn ricotta, Parmesan and EVOO

 

Plates

25.

 

Farm Raised Idaho Trout

sweet lightning squash, capers, oranges, Montauk squid, melted leeks, cauliflower

Breast of Canadian Duck

lentils, salad turnips, peppered white chocolate, strawberry and rhubarb jus from the summer

 

Loin of Domestic Lamb

eggplant and black olive puree, couscous, Brussels Sprouts, preserved lemon         (30.)

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