Dinner Menu
Friday, January 25th, 2013
Small Plates 10.
Dad’s Apple Salad
hazelnuts, peanuts, sage, currants and maple dressing
Seared Montauk Squid
black sausage, lentil and smoked paprika “stew”, frisee
Marinated Washington State 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 Pork Tacos
sweet potato slaw, jalapeno, almond romesco and manchego
Semolina toasts (2.) Eggplant “parm” egg rolls (10.)
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, white balsamic
Sautéed Dayboat Scallops
tangerine, mint, corn orzo and rice “porridge”, espelette oil, arugula and pumpkin seed pesto
Steamed Carolina Golden Tile Fish
roasted potatoes, dill butter, wilted spinach, beet emulsion, poppy seeds
Seared Painted Hills 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.