Dinner Menu
Thursday, January 16th, 2014
To Begin
10.
Dad’s Apple Salad
peanuts, hazelnuts, currants, sage and maple
Chicken Skin Tacos
almond romesco, refried beans, jalapeno and slaw
Commodity Brussels Sprouts
bacon, potato, melted onions, slow poached egg and mustard vinaigrette
Lady Moon Farms Romaine
blue cheese and butternut squash vinaigrette, pumpkin seeds
Marinated Jeweled Yams
cumin, couscous, cilantro, toasted avocado, Dan’s white fish roe and orange
Roasted California Beets and Carrots
grapefruit, Maple Hill yogurt, walnuts, mint and fennel seed
Animal Farm Buttermilk and Acorn Squash Soup
smoked paprika
Chicken Liver and Chestnut Pate
pickles, mustard, chutney and toasts
Winter Squashes
sweetened soy, sesame, salted daikon, seaweed, gingered leeks
Sautéed Veal Sweetbreads
monkfish hash, caper, Darby’s family zucchini relish and buttered lettuces (15.)
Buttered toasts (3.) Romaine and vinaigrette (8.)
Pasta
15./22.
Linguini, bone marrow “Bolognese”, pecorino crumbs
Spaetzle, braised rabbit, mustard and cabbage
“Chicken and dumplings”, root vegetables, thyme and garlic
Plates
25.
Seared Black Bass
petite chowder of Swedish turnip, green kale, grapes and dill
Peppered Breast of Canadian Duck
lentils, burdock root, parsnip and figs
Lightly Cured Belly of New England Pork
collard greens, slow cooked grits, pickled watermelon rind
Filet of NEFF Beef Strip Loin
fingerlings, braised Brussels sprouts, roasted onions (30.)
Braised Lamb ‘Meatball” Sliders
eggplant, chilies and a “Greek salad” (15.)
Five Course Menu Tasting 55. per person
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.