Dinner Menu
Saturday, January 19th, 2013
Small Plates 10.
Spicy Broccoli and Peanut Soup
lime, sambal, coriander and more peanuts
Dad’s Apple Salad
hazelnuts, rosemary, currants, maple dressing and almonds
Duck Meatballs
allspice, braised prunes, ice wine and parsnip puree
Seared Montauk Squid
black sausage, bone marrow, tomato, lentils and bitter greens
Mighty Food Farm Beets
citrus, poppy seeds, pickled onions, feta and arugula
Marinated Arctic Char
warm potato nage, old bay, crème fraiche, fried shallots
Salted Vermont Veal
“canned” tuna, melted onions, potatoes and cabbage
Eggplant “Hummus”
marinated peppers, olive tapenade, pita
Semolina toasts (2.) Crispy “tete de cochon” (10.) Chicken nuggets (10.)
Pasta 20.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Orecchiette, NEFF beef Bolognese, crumbs
Spaetzle, mushrooms, garlic, brown butter
Plates 25.
Misty Knoll Chicken Breast
white miso, sesame and sushi rice “risotto”, carrots
Pan Seared Brined Pork Loin
baked beans, cabbage slaw and almond romesco
Farm Raised Washington Steelhead Trout
arugula and pumpkin seed pesto, peas from the freezer, quinoa, raisins and capers
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.