Dinner Menu
Saturday, January 26th, 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
Savory Beet Panna Cotta
carrot, ginger, togarashi, almonds and rice
Acorn Squash and Chestnut Soup
smoked maple syrup and rosemary
“Franks and Beans”
slow poached egg, crumbled fries, spicy ketchup, buttered toast
Chicken Liver Pate
warm beech mushrooms, bacon pickled onions, toasts
Hake Cakes
herb aioli, sun dried tomatoes and Berry Patch spinach
Semolina toasts (2.) Eggplant “parm” eggrolls (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.
Roasted Pork Belly
fried Brussels sprouts, apple, split pea, white balsamic
Sautéed Day Boat Scallops
tangerine, mint, grain “porridge”, espelette oil, arugula and pumpkin seed pesto
Steamed Carolina Golden Tile Fish
spaetzle, rock shrimp, chicken confit, napa cabbage and yam
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.