Dinner Menu

Friday, January 25th, 2013

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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.