Dinner Menu

Friday, March 14th, 2014

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Small Plates

10.

Apple, Frisee, Brie and Chamomile Salad

sunflower seeds, cranberries and honey vinegar

Montauk Fluke Sausage

Dave’s Caesar dressing, fines herbs, cucumber and fried onions

Crispy Pork Terrine

marinated rock shrimp, bean sprouts, Korean chili flake, cilantro

Spinach and Brussels Sprouts Salad

blue cheese, bacon, Ioka maple, slow poached egg

Cricket Creek Pork Liverwurst

chutney, jam, mustard and toast

Skate Wing Fritters

parsnip puree, celery root, purple potato and parsley

Carrot and Tarragon Soup

braised rabbit, crème fraiche, hazelnut

Falafel and Meatballs

yogurt, currants

Cured Spanish Mackerel Tartare

mint, walnut, pear and farro

 

sourdough toasts (3.)

 

Pasta

15./22.

Penne, roasted tomatoes, ricotta, Parmesan and EVOO

Spaetzle, mushrooms, barley, brown butter and bitter greens

Linguini, “creamed” spinach pesto, pumpkin seeds, rosemary

 

 

Large Plates

25.

 

Canadian Duck Breast

fig, fennels, lentil, mustard and black pepper

 

Brined New England Pork

bbq black-eyed peas, black garlic, cabbage

Farm Raised Idaho Trout

veal chorizo, clams, carrots and quinoa

Creekstone Skirt Steak

kales, harissa, green olives, bulgur wheat

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