Dinner Menu
Friday, December 27th, 2013
To Begin
10.
Chicken Skin Tacos
refried beans, almond romesco, jalapeno and slaw
Dad’s Apple Salad
peanuts, hazelnuts, currants, sage and maple
Red Wine Chicken Liver Pate
seasonal accompaniments
Trout Mousse
pickled vegetables, wasabi tobiko, toasts
Slow Cooked Grits
veal, chorizo, Maple Brook mozzarella, slow poached egg
Vaguely Asian Pumpkin Soup
coconut milk, sesame and soy
Sweet Potato and Endive Salad
duck confit, wheat berries, shallot and lime
Berry Patch Delicata Squash
Rawson Brook chevre, pumpkin seeds, watercress and red wine
Generic Brussels Sprouts Salad
buttermilk, bacon, blue cheese, salad turnips, quinoa, walnuts
Marinated Long Island squid
black olives, preserved lemon, couscous, eggplant
Semolina toasts (3.)
Pasta
15./22.
Butternut “mac and cheese”, shells, sweet and spicy crumbs
Linguini, heirloom turnip “carbonara”, pancetta and black truffle
Spaetzle, spiced venison ragout, crème fraiche
Plates
25.
Roasted Chicken Breast
beech mushrooms, warm bean ragout, red kuri squash puree
Long Island Duck Breast
lingonberry, lentils, duck sausage, winter vegetables
Seared Rhode Island Monkfish
orange, pine nuts, caper, cauliflower, sweet lightning squash and celery root
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.