Dinner Menu
Friday, December 20th, 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, 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.