Dinner Menu
Thursday, October 24th, 2013
To Begin 10.
Caramelized Jerusalem Artichoke Soup, thyme, toasted Gruyere
Woven Root’s Wilted Spinach “Tartare”, chevre vinaigrette, beets, apples and walnuts
Rillettes of Northeast Family Farms Pork, seasonal accompaniments, toasts
Croquettes of Rice and Chicken Wing Confit, hot sauce, blue cheese, pickled watermelon
Fried Green Tomato Tacos, almond romesco, boudin noir refried beans, jalapeno and slaw
Commodity Brussels Sprouts and Watercress Salad, poached egg, bacon, croutons
Trout Fritters, rye, horseradish, fingerlings, parsley
Crudo of Montauk Fluke, pomegranate, pumpkin seeds, Grenache vinegar and spaghetti squash
Young greens and vinaigrette (8.) Semolina toasts (3.)
Pasta 15./22.
Penne, roasted tomatoes, EVOO, Parmesan and High Lawn ricotta
Butternut “mac and cheese”, shells, collard greens and spicy maple crumbs
Sage spaetzle, duck and fig sausage, kale, mustard, marsala
Plates 25.
Roasted NEFF Pork Belly
Tokyo and Gilfeather turnips, miso mustard marinated lentils, “stuffed” cabbage
Breast of Misty Knoll Chicken
salsa verde, “chicken and dumplings”, peas from the freezer and Brussels
Rhode Island Hake
Berry Patch cauliflowers, preserved lemon, brown butter, grapes and couscous
Creekstone Butcher’s Steak
garlic puree, grains of paradise, salted broccoli, delicata squash
Five Course Menu Tasting 55. per (person)
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.