Dinner Menu
Friday, January 24th, 2014
To Begin
10.
Dad’s Apple Salad
peanuts, hazelnuts, currants, sage and maple
Fried Hake Tacos
almond romesco, bodega jalapenoes and slaw
Mussels and Swedish Turnip Chowder
dill, potato and cream
California Beet Salad
feta, fennel seed, orange, quinoa, sunflower seeds and yogurt
Duck Liver and Pecan Pate
pork rillettes, mustard, chutney and toasts
Veloute of Organic Avocado
chorizo, lime, cilantro and scallion
Mousse of Farm Raised Trouts
preserved lemon, celery, cucumber pickles, toasts
Kale and Turkey Soup
white beans, pecorino
Delicata Squash
pumpkin seeds, blue cheese, warm spinach
Buttered toasts (3.)
Pasta
15./22.
Penne, roasted tomato, High Lawn ricotta and Parmesan
Bacon mac and cheese, shells, sharp cheddar, collard greens
Eggplant and salami “parm”, red pepper tomato sauce
Semolina gnocchi, braised rabbit, peas from the freezer and mustard
Plates
25.
Pan Fried Rhode Island Skate
lemon, carrots, beets, horseradish, capers, watercress, couscous
Roasted Breast of Poussin
fried legs, polenta, garlic gravy, spinach
Creekstone Butcher’s Steak
fingerling potatoes, cauliflower, black truffle lentils, hollandaise
Seared Cricket Creek Veal
parsnips, burdock, veal pancetta and yam latkes
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.