Dinner Menu

Saturday, March 15th, 2014

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Small Plates

10.

Apple, Frisee, Brie and Chamomile Salad

sunflower seeds, cranberries and honey vinegar

Montauk Fluke Sausage

pickles, white radish, horseradish

Crispy Pork Terrine

BBQ’d black eyed peas, cabbage

Spinach and Brussels Sprouts Salad

blue cheese, bacon, Ioka maple, slow poached egg

Cricket Creek Pork Liverwurst

chutney, jam, mustard, fried onions 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

Leahey Farm yogurt, preserved lemon, cucumber

Cured Spanish Mackerel Tartare

mint, walnut, pear, soba

 

Tataki of NEFF NY Strip

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

 

sourdough toasts (3.)

 

Pasta

15./22.

Penne, roasted tomatoes, ricotta, Parmesan and EVOO

Spaetzle, mushrooms, barley, brown butter and bitter greens

 

 

Large Plates

25.

 

Brined New England Pork

figs, kale, white beans, rosemary, mustard

Farm Raised Idaho Trout

Caesar crushed potatoes, leeks, escarole, peas from the freezer

Creekstone Skirt Steak

spicy clam and lentils “stew”, cured jalapeno, carrot, lime and pickled yam

Roasted Line Caught Swordfish

tomato and green olive braised  “wheats”, fennel

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