Dinner Menu
Tuesday, April 2nd, 2013
Small Plates 10.
Hummus Duo
chickpea, split pea, chips, pita and olive “antipasti”
Fried Pork Belly
collard greens, grits, vinegary onions
Steelhead Terrine
avocado puree, peppered hazelnuts, lemon
Chicken Matzo Balls
havarti gravy, peas from the freezer, apricot “ketchup”, pickled winter radish
Fried Oyster and Smoky Beef Tacos
almond romesco, dressed lettuces, pickled jalapeno, cilantro, lime
Mussel and Hominy Pozole
veal chorizo, cabbage salad
Trout and Bacon Fritters
horseradish aioli, cucumbers, dill and more bacon
Whey Fed Pork Rillettes
seasonal accompaniments, toasts
Semolina toasts (2.) Five/Six course menu tasting (55./65.)
Pasta 20.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Torchio, NEFF pork sausage and wilted Berry Patch spinach
Cavatelli, bone marrow tomato sauce, crumbs, fried salami, slow poached egg
Plates 25.
Sautéed Young Rhode Island Hake
spicy kale and peanut “pesto”, Israeli couscous, sweet potato puree, cauliflower
Seared Line Caught Swordfish
lentils , quinoa and black olive, fennel, fingerlings, grapes and parsley
Roasted Misty Knoll Chicken Breast
Or
Seared NEFF Strip Steak (30.)
broccoli, “fried rice”, artichoke puree, soy butter, salsify
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.