Dinner Menu

Saturday, January 4th, 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

Fried Osterville Oysters

cucumber, onion, cilantro, roe, preserved lemon, yogurt

Sweet Potato Soup

veal chorizo

Commodity Brussels Sprouts Salad

feta, grapes, endive and pumpkin seeds

Grits and Rawson Brook Chevre

winter squashes, slow poached egg, basil, black pepper

Croquettes of Rice and Chicken Confit

hot sauce, blue cheese, celeriac

Semolina toasts (3.)

 

 

Mid

15.

Charred Spanish Octopus

bacon -kombu dashi, cabbage wonton, mustard oil, daikon from Lee

Seared Foie Gras “Choucroute”

rabbit sausage, figs, Alsatian mustard, roasted fingerlings and sauerkraut

 

 

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.

 

Steel Head Trout

potato “crema”, dill, winter vegetable and mussel hash, orange, caper and leek

Breast of Canadian Duck

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

 

Filet of NEFF Strip Loin

sweet lightning squash, tomato jam, bone marrow and arugula arancini, roasted onions, parsley (30.)

Braised Pork Belly

mushrooms, miso broth, gingered rice, water chestnut

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