Dinner Menu
Wednesday, April 3rd, 2013
Small Plates
10.
Chickpea and Vegetable Soup
white miso, chickpea hummus, wonton skins
Steelhead Terrine
avocado puree, peppered hazelnuts, lemon
Swordfish Pate
olives, cubanelle, spicy tomato “jam”, fennel
Fried Oyster and Smoky Beef Tacos
almond romesco, dressed lettuces, pickled jalapeno, lime
Mussel and Hominy Pozole
veal chorizo, cabbage salad
Matty’s Over Wintered Parsnip Salad
warm watercress, pita croutons, slow poached egg and quinoa
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 greens
Plates
25.
Sautéed Young Rhode Island Hake
spicy kale and peanut “pesto”, Israeli couscous, sweet potato puree, cucumbers
Chicken Thigh Schnitzel
braised drum, matzo balls, peas from the freezer, pea shoots, pickled radish
Roasted Lucki 7 Pork Belly
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.