Dinner Menu
Friday, January 17th, 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
Roasted California Beets and Carrots
grapefruit, Maple Hill yogurt, walnuts, mint and fennel seed
Chicken Liver and Chestnut Pate
pork rillettes, pickles, mustard, chutney and toasts
Winter Squashes
sweetened soy, sesame, salted daikon, seaweed, gingered leeks
Buttered toasts (3.) Romaine and vinaigrette (8.)
Mid
15.
Veal Sweetbreads
monkfish wontons, Darby’s family zucchini relish and buttered lettuces
Charred Spanish Octopus
avocado, marinated sweet potatoes, cumin, lime, white fish roe and couscous
Pasta
15./22.
Penne, roasted tomato, High Lawn ricotta and Parmesan
Spaetzle, braised rabbit, mustard and cabbage
“Chicken and dumplings”, root vegetables, thyme and garlic
Linguini, bone marrow “Bolognese”, toasted pecorino crumbs
Plates
25.
Steamed Black Bass
kale and turnip chowder, dill oil
Lightly Cured Belly of New England Pork
collard greens, polenta, pickled watermelon rind
Braised Veal Breast
warm lentils, beets, horseradish, parsnips, burdock and capers
Filet of NEFF Beef Strip Loin
fingerlings, braised Brussels sprouts, roasted onions, acorn squash and garlic (30.)
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.