Dinner Menu

Wednesday, October 30th, 2013

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To Begin             10.

Chicken Liver, Foie Gras and Pumpkin Seed Pate, pork pate, seasonal accompaniments

BBQ’d Venison Tacos, almond romesco, jalapeno and sweet potato slaw

Commodity Brussels Sprouts Salad, chicory, bacon, croutons, cheddar and apple

Crispy Rawson Brook Chevre, beets, oranges, cranberries, walnut sand red wine

Chicken Nudel Soup, semolina dumplings and peas from the freezer

Trout Fritters, rye, horseradish, fingerlings, celery root

Corned Beef Tongue, marinated lentils, escarole, slow poached farm egg

Rice and Chicken Wing Confit Croquettes, celery, carrot, hot sauce, blue cheese

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

Sage spaetzle, duck and fig sausage, kale, mustard, marsala

Linguini, turnip green and sunflower seed pesto, pancetta, spaghetti squash


Plates                        25.

Roasted NEFF Pork Belly

stuffed cabbage, Alsatian mustard, Tokyo turnips


Sautéed Montauk Fluke

Berry Patch cauliflowers, preserved lemon, brown butter, pomegranate and white beans

Creekstone Butcher’s Steak

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

Meatloaf Sandwich

Gruyere, challah, mushrooms, red wine gravy, steamed broccoli, pickles (15.)

Five course menu tasting 55. (per person)

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