Dinner Menu
Thursday, January 24th, 2013
Small Plates 10.
Dad’s Apple Salad
hazelnuts, peanuts, sage, currants and maple dressing
Seared Montauk Squid
black sausage, bone marrow, lentil and tomato “stew”, frisee
Marinated Steelhead
warm potato nage, cream fraiche, old bay
Acorn Squash and Chestnut Soup
whole wheat beignets, smoked maple syrup and rosemary whip
“Franks and Beans”
slow poached egg, crumbled fries, spicy ketchup, buttered toast
Marinated Beef Tacos
sweet potato slaw, jalapeno, almond romesco and manchego
Semolina toasts (2.) Eggplant “parm” egg rolls (10.) Five course menu tasting (55.)
Mid 15.
Ceviche of Tile Fish and Sashimi of Diver Scallops
vintage hot peppers, mint, tangerines and marmalade puree
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, white balsamic
Steamed Rhode Island Hake
roasted potatoes, dill butter, carrots, wilted spinach, beet emulsion, poppy seeds
Seared Skirt Steak
blue cheese cavatelli, beech mushrooms, royal trumpets, caramelized onions and bitter greens
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.