Dinner Menu
Friday, January 1st, 2010
Nudel
Small Plates
12.
Diver Scallop
Sashimi, fried jalapeño, ruby red grapefruit, crushed coriander
Maine Lobster
Chipotle – orange and coco nib “mole”, cauliflower
NEFF Grass Fed Beef Tartar
Capers, sun dried tomato jam, watermelon radish and a quail yolk
Long Island Fluke
Ceviche, green apple and curry with lime and chickpeas
Octopus
Smoky, potato confit, caramelized fennel, almond and green olive
Squid Salad
Chilies, broccoli, sesame oil and crispy duck
Roasted Beets
Soy cream, wasabi tobiko and pickled daikon
“Nudels”
18.
Risotto, red wine and bone marrow
Trenne, roasted celery root veal ragout
Spicy grits, braised pork and greens
Lobster cream, squid ink spaghetti and leeks
Penne, Mac and cheese with sausage
Meat and Fish
25.
Pan Roasted Quails, roasted Brussels sprouts, pancetta and Great Hill blue cheese
Sautéed Fluke, pea shoots, endive, Parmesan and lemon
Diver Scallops (2), celeriac puree and porcini
Lobster and bacon, and kale “cassoulet”, garlic crumbs