Dinner Menu
Saturday, October 26th, 2013
To Begin 10.
Berry Patch Broccoli “Trunk” Soup, crispy leeks
Chicken Liver, Foie Gras and Pumpkin Seed Pate, pork pate, seasonal accompaniments, toasts
Warm Salad of Montauk Squid and Spaghetti Squash, chili flake, lemon, pecorino and fennel
BBQ’d Venison Tacos, almond romesco, jalapeno and sweet potato slaw
Brussels Sprouts Salad, chicory, blue cheese, bacon, apple, mustard, croutons and radish
Warm Rawson Brook Chevre, beets, oranges, walnut granola, cranberry, Grenache vinaigrette
Trout Fritters, rye, horseradish, fingerlings, celery root
Chili of Boudin Noir, poached egg, smoked paprika and green tomato
Semolina toasts (3.) Lettuces with vinaigrette (8.)
Pasta 15./22.
Penne, roasted tomatoes, EVOO, Parmesan and High Lawn ricotta
Butternut “mac and cheese”, shells, collard greens and spicy maple crumbs
“Braised chicken and dumplings”, peas from the freezer, carrots and celery
Sage spaetzle, duck and fig sausage, kale, mustard, marsala
Plates 25.
Roasted NEFF Pork Belly
Tokyo and Gilfeather turnips, pears, Brussels sprouts
Breast of Misty Knoll Chicken
salsa verde, delicata squash, salted broccoli and Jerusalem artichokes
Sautéed Montauk Fluke
Berry Patch cauliflowers, preserved lemon, brown butter, pomegranate and couscous
Creekstone Butcher’s Steak
spinach, potatoes, miso and lentil
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.