Dinner Menu

Wednesday, March 19th, 2014

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Small Plates

10.

Pear, Frisee, Brie and Chamomile Salad

hazelnuts, cranberries

 

“Queso Fritto” Tacos

almond romesco, jalapeno, chorizo, and lime dressed slaw

Smoked Rabbit and Pork Terrine

pickled peach salad, farro, and herbs

 

Broccoli and Toasted Quinoa Soup

Berleberg cheese

Spicy Falafel and Meatballs

Leahey Farm yogurt, preserved lemon, currants

The Berry Patch Spinach Salad

bacon, soft poached egg and garlic chips

Pate of Idaho Trout

horseradish, potato, toasts and black pepper

 

Almost Vietnamese Rock Shrimp Salad

bean sprouts, sesame, peanuts, mint

Montauk Fluke Sausage

buttered lentils, celery root, Brussel’s sprouts and capers

 

sourdough toasts (3.)

 

 

Pasta

15./22.

Penne, roasted tomatoes, ricotta, Parmesan and EVOO

Spaetzle, mushrooms, barley, brown butter and bitter greens

Braised chicken and semolina “dumplings”, sage, garlic and butter

 

 

Large Plates

25.

 

Brined New England Pork

figs, kale, white beans, rosemary mustard

“Filet” of NEFF NY Strip

kim chi fried rice, scallion, braised skirt (32.)

 

Sautéed Line Caught Swordfish

tomato and green olive braised  bulghur, fennel

Roasted Vermont Quail

peas, ham, carrots and pistachio

Five Course Menu Tasting 55. Per person

 

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