Dinner Menu
Thursday, November 29th, 2012
Small Plates 10.
Arugula, Potato and Leek Soup
goat cheese toast, walnuts, rosemary
Dad’s Apple Salad
Samascott crispin apples, currants, fried sage, peanuts, hazelnuts and maple vinaigrette
Duck and Chestnut Terrine
pickles and toasts
Marinated Roast Beef Tacos
almond romesco, pickled poblano and jalapeno, slaw, lime, refried beans and cilantro
Rice and Chicken Croquettes
carrot mousse, blue cheese and hot sauce
Crispy Brandade
caper and frisee salad, garlic – parsley aioli, lemon, croutons
Semolina toasts (2.) Lettuces with vinaigrette (8.)
Raw 15.
Crudo of Montauk Fluke
grapefruit, mint, butternut, pickled peppers
Pasta 20.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Beef and veal pastrami “stuffed” cabbage, beef jus
Mushrooms and garlic spaetzle, slow poached egg
Plates 25.
Brined Niman Ranch Pork Loin
Brussels sprouts, turnips, apples, brown sugar mustard
Seared Breast of Misty Knoll Chicken
winter squash, arugula, maple, sage, brandy and grains
Sautéed Arctic Char
grapes, chives, lentils, crème fraiche, horseradish, toasted fennel and rye seeds
Roasted Lamb Loin
carrots, split pea falafel, Roman cauliflower, saffron – apricot yogurt, olives
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.