Dinner Menu
Wednesday, November 27th, 2013
To Begin 10.
Chicken Skin Tacos, refried beans, almond romesco, jalapeno and slaw
Dad’s Apple Salad, peanuts, hazelnuts, currants, sage and maple
Commodity Brussels Sprouts, carrots, miso “Caesar”, Parmesan, lentils, potato, slow poached egg
Fritters of Pollock Brandade, dill aioli, arugula and leeks
Ray’s Smoky Tomato and Leek Soup, grilled cheese
Turkey Nuggets, gravy, water chestnuts and cranberry
Winter Lettuces, pomegranate, pumpkin seeds, feta, Grenache vinaigrette
Marinated Montauk Squid, chickpeas, spicy tomato fondue, black olive
Semolina toasts (3.) Lettuces with vinaigrette (8.)
Pasta 15./22.
Braised Vermont “chicken and dumplings”, button mushrooms and roots
Linguini, black truffle, pancetta and heirloom turnip “carbonara”, pecorino, black pepper
Mustard spaetzle, pork confit, sauerkraut, black caraway, cornichons
Butternut “mac and cheese”, shells, sweet and spicy crumbs
Plates 25.
Roasted Pollock
carrots, wilted spinach, quinoa, orange and horseradish
Breast of Misty Knoll Chicken
broccoli, buckwheat, salad turnips and sweet pepper puree from the summer
Braised Roulade of Veal Breast
petite cassoulet, peas from the freezer, bacon
Roasted Creekstone Butcher’s Steak
fingerling and Brussels sprouts “Lyonnais”, kale tops, Matty’s garlic, blue cheese
Petite Filet of Brined New Zealand Venison (30.)
compote of raisins, celery root, roasted radish, white chocolate, winter “poivre”
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.