Dinner Menu

Saturday, March 8th, 2014

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Small Plates

10.

Apple, Frisee, Brie and Chamomile Salad

hazelnuts, cranberries and grains of paradise

Whipped Fresh High Lawn Cheese

spicy broccoli rabe, fried eggplant, mint and walnut pesto

Fried Rock Shrimp Tacos

almond romesco, jalapeno dressed lettuces

Sausage and Bread Soup

mustard greens, white beans, pecorino

Pear and Brussels Sprouts Salad

spinach, blue cheese and maple

Fried Rice and Chicken Croquettes

cauliflower, capers, raisin, curry and coconut

Steelhead Fish Fritters

pickle aioli, celery root

Warm “Bruschetta” of Salami Bread

fried egg, provolone, tomato jam, pickled vegetables

Crudo of Montauk Fluke

cockle emulsion (15.)

Black Radish Caesar

generic romaine, purple potatoes, Dave’s Caesar dressing

Cricket Creek Pork Liverwurst

chutney, jam, mustard and toast

 

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

 

Pasta

15./22.

Penne, roasted tomatoes, ricotta, Parmesan and EVOO

Spaetzle, mushrooms, smoked 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

 

Abair Farm Chicken

carrots, sweet potato, veal chorizo, black beans and smothered rice

Farm Raised Idaho Trout

caper crushed potato, peas from the freezer and almonds

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.