Dinner Menu
Wednesday, January 23rd, 2013
Small Plates 10.
Dad’s Apple Salad
hazelnuts, peanuts, sage, currants and maple dressing
Duck Meatballs
allspice, braised prunes, ice wine, blue cheese cavatelli
Seared Montauk Squid
black sausage, bone marrow, lentil and tomato “stew”, frisee
Potato and Rosemary Soup
whole wheat beignets, smoked maple cured arctic char, crème fraiche
Eggplant “Parm” Rolls
marinated peppers, olive tapendade
“Franks and Beans”
slow poached egg, crumbled fries, spicy ketchup, buttered toast
Marinated Lamb Tacos
sweet potato slaw, jalapeno, almond romesco, cilantro and manchego
Mid
15.
Seared Canadian Foie Gras
local honey and banyuls braised onions, cabbage and black truffles, challah
Pasta 20.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Orecchiette, NEFF beef Bolognese, crumbs
Torchio, jalapeno and bacon, mac + cheese, peas from the freezer
Plates 25.
Pan Seared Brined Pork Loin
fried Brussels sprouts, apple, split pea, crispy shallot, white balsamic
Steamed Rhode Island Hake
beets, potatoes, carrots, dill and tangerine
Seared Skirt Steak
sushi rice “risotto”, white miso, beech mushrooms and bitter greens
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.