Dinner Menu
Saturday, October 6th, 2012
Small Plates
10.
Almost Dad’s Apple Salad
hazelnuts, peanuts, sage, maple vinaigrette, currants
Chicken Skin Tacos
refried beans, almond romesco, jalapeno and slaw
Overmeade Gardens Delicata Squash and Roasted Beets
feta, shaved sunchokes, winter radish
Stuffed Cabbage
NEFF beef brisket, potatoes, garlic brodo
Slow Poached Egg
turkey gravy, chicken of the woods mushrooms, green bean salad, sorrel
Japanese Turnip Fritters
carrot miso, deviled eggs, oyster mushrooms and scallion
Semolina toasts (2.) Mussels, saffron (10.)
Mid
15.
NEFF Beef Carpaccio
fig and blue cheese mousse, arugula vinaigrette, walnut, poppy seeds, pickled field onions
Pasta
20.
Orecchiette, butternut squash “mac and cheese”, aged Vermont cheddar, maple sweet + sour, crispy onions
Linguini, bone marrow tomato sauce, black truffle crumbs
Penne, roasted tomato, High Lawn ricotta, Parmesan
Plates
25.
Steamed Rhode Island Hake
sweet peppers, Montauk squid, fennel, couscous and black olive
Roasted Veal Breast
soft polenta, late season cherry tomatoes, braised iceberg, cauliflowers
Braised Pork Shank
mustard spaetzle, collard and bitter greens, heirloom turnip
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.