Dinner Menu

Tuesday, October 29th, 2013

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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

Orange and Beet Salad, warm chevre fondue, walnut granola, dried 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

stuffed cabbage, Alsatian mustard, Tokyo turnips


Sautéed Montauk Fluke

Berry Patch cauliflowers, preserved lemon, brown butter, pomegranate and couscous

Creekstone Butcher’s Steak

spinach, potatoes, delicata squash, sunchokes and milk poached garlic

Meatloaf Sandwich

Gruyere, challah, mushrooms, red wine gravy,  steamed broccoli, pickles

Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.