Dinner Menu

Tuesday, March 4th, 2014

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Small Plates

10.

Apple, Frisee, Brie and Chamomile Salad

hazelnuts, cranberries, celery and grains of paradise

Whipped Fresh High Lawn Cheese

tomato jam, spicy broccoli rabe

“Bahn Mi” Pork Terrine

pickled veggies, herbs, jalapeno marmalade, cilantro aioli

Stewed Clams and Chorizo

sofrito broth, couscous and mache

Fried Rock Shrimp Tacos

scallion and carrot slaw, kim chi

Sausage and Bread Soup

mustard greens, white beans, and Parmesan

Pear and Arugula Salad

blue cheese, almonds and red wine

Fried Rice and Chicken Croquettes

maple, Brussels sprouts

Steelhead Fish Fritters

celery, herbs and winter radish

Warm “Bruschetta” of Salami Bread

fried egg, provolone

 

 

Sandwiches

10.

Crispy Pig, pickled mayo, oregano and frisee

Braised Beef, smoked paprika, horseradish, young lettuces

Fried Eggplant, mint and walnut pesto, marinated mushrooms

 

 

Large Plates

25.

 

Seared Montauk Fluke

braised escarole, fennel, beech and royal trumpet mushrooms

Braised New England Veal

dates, nutmeg, egg pasta, roots and sour cream  (22.)

Trout and Bacon

pea and carrot preparations, dill

Creekstone Skirt Steak

kales, harissa, green olives, bulgur wheat

Menu Prepared by Chef Raymond Stalker of Toast, Troy NY coming soon

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