Dinner Menu
Sunday, October 26th, 2014
Leaves and Vegetables
12.
Matty’s Beets
feta, pomegranate, pumpkin seeds, Grenache vinaigrette
Hudson Valley Poached Pear and Spinach
smoked onion vinaigrette, blue cheese and currants
Berry Patch Fried Green Tomatoes
pecorino and caper aioli, smoked sea trout and shallots
Charcuterie
1 for 12. 3 for 20.
Venison rillettes Warm lamb neck “terrine” Chicken liver pate
Small Plates
10.
Fish Tacos
pickled jalapeno slaw, almond romesco, lime
Swordfish Salad
leeks, fermented radish and sourdough
Butternut Squash Fritters
whipped goat cheese, bourbon, vanilla, grains of paradise, orange and pecans
Spicy Roasted Garlic Soup
white beans, bitter greens
Semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan and EVOO
Pizzichi di Farro, merguez sausage, olives, yogurt and harissa
Orecchiette, acorn squash, brown butter, chipotle and garlic crumbs
Spaetzle, cider braised rabbit, mustard and cabbage
Large Plates
26.
Braised NEFF Beef
porcini “creamed” button mushrooms, roasted potatoes, tatsoi
Curry Brined Turkey Tender
raisins, cauliflower, broccoli, quinoa and kabocha squash
Pan Roasted Pork Loin
grits, salad turnips, poblano jam braised collard greens
Chef de Cuisine – Raymond Stalker Chef/Owner – Bjorn Somlo
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations