Dinner Menu

Wednesday, February 26th, 2014

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To Begin

10.

Dad’s Apple Salad

peanuts, hazelnuts, currants, sage and maple

Fried Jalapeno Tacos

almond romesco, refried beans and slaw

Fish “Fritters”

young lettuces, herb aioli

Pate of Duck and Chicken Liver

brown butter, raisin chutney, pickles and mustard

Rice and Chicken Wing Croquettes

hot sauce, blue cheese, celery

Yukon Gold Potato Soup

smoked skate wing, chive

Beef and Duck Confit Meatballs

ginger, mint, spinach and pickled cucumber

“Stew” of Quinoa, East Coast Halibut

fried oyster, slow poached Brimfield farm egg

Black Radish Caesar Salad

Dave’s Caesar dressing, generic romaine, lentils, purple potato, toasted Parmesan

Cricket Creek Fried Pork Terrine

spicy farm egg, pickled yam, collard greens

buttered toasts (3.)               lettuces with vinaigrette (8.)

 

Pasta

15./22.

Semolina dumplings, braised chicken ragout

Shells, “Sunday” meat sauce, pecorino

Orecchiette, pork sausage, chopped clams, broccoli rabe, tarragon

 

Plates

25.

Sautéed Steelhead Trout

cauliflower, sweet onion, pea shoots and carrot

Abair Farm Roasted Chicken

broccoli, black olives, pine nuts and white beans

 

Braised New England Veal Breast

Brussels sprouts, shaved cabbage, pear, malt and chestnut gravy

“Filet” of NEFF NY Strip

brown ale fondue, marinated and roasted button mushrooms, Berry Patch spinach (30.)

Five Course Menu Tasting 55. Per person

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