Dinner Menu
Saturday, February 23rd, 2013
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.