Dinner Menu

Friday, March 7th, 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

spicy broccoli rabe, fried eggplant, mint and walnut pesto

“Bahn Mi” Pork Terrine

pickled veggies, herbs, jalapeno marmalade, cilantro aioli

Fried Rock Shrimp Tacos

scallion and carrot slaw, kim chi

Sausage and Bread Soup

mustard greens, white beans

Pear and Arugula and Brussels Sprouts Salad

blue cheese, almonds and maple

Fried Rice and Chicken Croquettes

cauliflower, capers, raisin, curry and coconut

Steelhead Fish Fritters

aioli, fried onions

Warm “Bruschetta” of Salami Bread

fried egg, provolone, tomato jam, pickled vegetables

Black Radish Caesar

generic romaine, lentils, Dave’s Caesar dressing

 

dressed lettuces, vinaigrette (8.)              braised beef sandwich (10.)

 

 

Pasta

15./22.

Penne, roasted tomatoes, ricotta, parmesan and EVOO

Spaetzle, crimini and oyster mushrooms, smoked barley, brown butter and greens

 

 

Large Plates

25.

 

Seared Montauk Fluke

braised escarole, fennel, royal trumpet mushrooms

Abair Farm Chicken

stewed clams and chorizo, sofrito broth, sweet potato

Trout and Bacon

peas from the freezer, turnip, carrot and dill

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.