Dinner Menu
Thursday, December 19th, 2013
To Begin
10.
Chicken Skin Tacos, refried beans, almond romesco, jalapeno and slaw
Dad’s Apple Salad, peanuts, hazelnuts, currants, sage and maple
Duck Liver and Chestnut Pate, seasonal accompaniments, toasts
Montauk Squid, marinated mussels, chorizo, sweet potatoes, fried hominy and lime
Trout Mousse, horseradish, lemon, dill and potato
Poblano and Pumpkin Soup, queso fresca, pumpkin seeds
Berry Patch Delicata Squash, spinach, herbed Rawson Brook chevre, cranberry, walnut
Late Season Lettuces, pine nut and buttermilk dressing, oranges, clementine, black pepper
Turkey Nuggets, blue cheese, celery root, spicy “ketchup” and pickled watermelon
Semolina toasts (3.) Lettuces with vinaigrette (8.)
Pasta
15./22.
Butternut “mac and cheese”, shells, sweet and spicy crumbs
Linguini, heirloom turnip “carbonara”, pancetta and black truffle
Orecchiette, pork, chili and ricotta ragout
Plates
25.
Sautéed Idaho Trout
orange, carrot, wilted spinach, red kuri, quinoa and curry
Braised Veal Breast
watercress risotto, mustard greens
Long Island Duck
sausage, confit and breast, lentil, lingonberry, cabbage
Creekstone Butcher’s Steak
Brussels sprouts and potato hash, brown ale fondue, roasted onions
NEFF Pork Belly
jasmine rice, ginger, white salad turnips, miso caramel, sweet lightning squash
Five Course Menu Tasting 55. Per person
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.