Dinner Menu
Saturday, November 9th, 2013
To Begin 10.
Cream of Late Season Leeks, buckwheat and chives
Chicken Skin Tacos, refried beans, almond romesco, jalapeno and slaw
Almost Dad’s Apple Salad, peanuts, hazelnuts, currants, sage and maple
Woven Roots Butter Lettuces, oranges, Jay’s beets, cranberries, croutons and red wine
Commodity Brussels Sprouts, potato, bacon, blue cheese, chicory and a slow poached egg
Corned Beef Tongue “Melt”, Gruyere, challah, lemon cucumber bread and butter pickles
Schmaltz and Mackerel Pate, celery, parsley, lemon and toasts
Cauliflower and Delicata Squash, pomegranate, pumpkin seed, rosemary and feta vinaigrette
Tataki of D’artgnan Beef Strip Loin, wasabi emulsion, straw mushroom, sesame (15.)
Semolina toasts (3.) Lettuces with vinaigrette (8.)
Pasta 15./22.
Braised Vermont “chicken and dumplings,” button mushrooms, thyme, roots
Butternut “mac and cheese,” orecchiette, collard greens and spicy maple crumbs
Linguini, peas from the freezer, pancetta, pecorino, High Lawn cream and tarragon
Chevre cavatelli, spaghetti squash, fennel, Matty’s garlic and brown butter
Plates 25.
Roasted NEFF Pork Belly
cider braised Tokyo and heirloom turnips, sauerkraut, spaetzle, mustard
Sautéed Breast of Canadian Magret Duck
fig, prunes, orange, winter “poivre” and watercress
“Braised” Rhode Island Pollock
chickpeas, harissa, Roman cauliflower, tomato and preserved lemon
Milk Braised New York State Veal Breast
polenta, curds, hazelnuts, carrots, parsley and horseradish
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.