Dinner Menu
Thursday, February 21st, 2013
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.