Dinner Menu

Friday, December 20th, 2013

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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, buckwheat

Late Season Lettuces, pine nut and buttermilk dressing, oranges, clementine, black pepper


Turkey Nuggets, blue cheese, celery root, spicy “ketchup” and pickled watermelon

Salt Cod Hash, Brussels sprouts, caper and a slow poached farm egg

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

Semolina dumplings, braised chicken, roots and parsley



Plates                        25.

 Sautéed Idaho Trout

orange, carrot, wilted spinach, red kuri, quinoa and curry

Braised Veal Breast

 lentils, lingonberry, mustard and kraut

NEFF Pork Belly

 jasmine rice, ginger, white salad turnips, miso caramel, sweet lightning squash

Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.