Dinner Menu

Saturday, February 23rd, 2013

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Small Plates  10.

Lady Moon Farm Romaine

crunchy winter vegetables, tangerine vinaigrette, poppy seeds, pomegranate

Chicken Liver, Bacon and Peanut Pate

bacon banana bread, red verjus and raisin jam

Dad’s Apple Salad

walnuts, hazelnuts, rosemary, apricot, maple

Smoked Paprika and Beef Sausage

lentils, red wine, egg salad


Fried Montauk Calamari Tacos

slaw, almond romesco and jalapeno

Braised Over Cellared Beets

radish, crème fraiche, horseradish, orange

Tuna and Red Miso “Salad”

cucumber, togarashi, sesame, garlic chips

Semolina toasts (2.)


Pasta   20.

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

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

Orecchiette, spicy Black Queen Angus goat, eggplant and mint

Rawson Brook chevre, ravioli roasted and sundried tomatoes, braised kale, kalamata olives


Plates   25.

Warm Peppered Confit of Big Eye Tuna

fingerling potatoes, braised celery, truffle vinaigrette, turnip puree and pea shoots

Sautéed Rhode Island Monkfish

Israeli couscous, mussels vinaigrette, purple potato, MFF sweet dumpling squash

Roasted NEFF Pork Belly

commodity broccoli, “chicken fried rice”, hoisin, carrot mustard, sharp cabbage

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