Dinner Menu
Saturday, December 21st, 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
Pumpkin, Soy and Molasses Soup, toasted sesame
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
Slow Poached Farm Egg, grits, oyster and veal stew
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 gnocchi, braised chicken, roots, thyme
Plates
25.
Bacon and Red Wine Poached Idaho Trout
split pea, buttered collards, carrots and peas from the freezer
Long Island Duck
sausage, confit and breast, lentil, lingonberry, cabbage
Creekstone Butcher’s Steak
roasted onions, potato and Brussels sprouts, brown ale fondue
NEFF Pork Belly
jasmine rice, ginger, white salad turnips, miso caramel, sweet lightning squash
Roasted Monkfish
arugula and bone marrow arancini, lemon, caper, tomato fondue, wilted lettuces
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.