Dinner Menu
Wednesday, October 30th, 2013
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.