Saturday, April 6th, 2013
olives, spicy tomato “jam” and toasts
Fried Oyster Tacos
almond romesco, bacon dressed lettuces, pickled jalapeno, lime
Matty’s Over Wintered Parsnip Salad
slow poached egg, spinach, pita croutons, Spanish blue cheese
Grapefruit, Avocado and Fennel Salad
sumac, greek yogurt, “ everything granola with seeds and pistachios”
horseradish, first of the season red radish, cucumber and dill
Chicken Matzo Balls
collard greens and pork belly, apricot “ketchup”, pickled black radish
Duck and Chicken Liverwurst
Whey Fed Pork Rillettes
seasonal accompaniments, toast
Semolina toasts (2.) Chickpea miso soup (8.) Lettuces with vinaigrette (8.)
Penne, roasted tomato, High Lawn ricotta, Parmesan
Torchio, NEFF pork sausage and wilted Berry Patch greens
Linguini, spicy bone marrow, tomato and clam “sauce”, Jonah crab, black pepper crumbs
Roasted Rhode Island Hake
pea shoots, hominy, roasted garlic, carrots and lemon 25.
Sautéed Montauk Squid and Lamb Merguez
spicy sweet potato, sherry, couscous, mussel stew 20.
Veggie Burger “Sandwich”
kinda fries, havarti, avocado, aioli, with or without fried salami 15.
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.