Dinner Menu

Thursday, February 21st, 2013

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Small Plates  10.

Lady Moon Farm Romaine

crunchy winter vegetables, tangerine vinaigrette, poppy seeds, pomegranate

Fried Brussels Sprouts Salad

Dad’s apples, maple, Spanish blue cheese, walnuts

Chicken Liver, Bacon and Peanut Pate

bacon banana bread, red verjus and raisin jam

Smoked Paprika and Beef Sausage

lentils, red wine, egg salad and frisee


Fried Montauk Calamari Tacos

slaw, almond romesco and jalapeno

Tuna and Red Miso “Salad”

cucumber, togarashi, sesame, garlic chips

Corned Beef Latkes

caraway sour cream, cabbage

Semolina toasts (2.) Five course menu tasting (55.)


Pasta   20.

Orecchiette, cauliflower, mint, spicy braised Black Queen Angus goat

Semolina cheddar dumplings, good beef chili, sour cream, crushed tortilla

Ricotta cavatelli, whey braised veal, more ricotta, lemon, sunflower seed gremolata


Plates   25.

Roasted Misty Knoll Chicken Breast

sautéed commodity broccoli and cashews, rice croquettes, garlic sweet and sour

Seared Coulotte of NEFF Beef

mushroom fricassee, pommes “fondue”,  Gruyere, smoky onions, spinach

Sautéed Washington State Steelhead

giant couscous, merguez, “Dutch” mussels, saffron, MFF  sweet dumpling squash, purple yam

Rhode Island Monkfish “Schnitzel”

pea shoots, lemongrass caper brown butter, spaetzle and egg, carrot mustard, crumbs

Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.