Dinner Menu
Friday, January 3rd, 2014
To Begin
10.
Dad’s Apple Salad
peanuts, hazelnuts, currants, sage and maple
Duck Liver and Chestnut Pate
seasonal accompaniments, toasts
Fried Osterville Oysters
petite potato chowder, quinoa, smoked trout roe, dill
Spicy Split Pea and Chicken Soup
smoked mozzarella and tomato jam grilled cheese
Steamed PEI Mussels
avocado, veal chorizo, sweet potato “pico de gallo”, jalapeno
Commodity Brussels Sprouts Salad
feta, grapes, mint, endive and pumpkin seeds
Slow Roasted Woven Roots Winter Carrots
mango, coconut, chickpea panisse, basil
Rabbit Sausage
red wine braised prunes, sauerkraut, Alsatian mustard
Croquettes of Rice and Chicken Confit
hot sauce, blue cheese celeriac slaw
Semolina toasts (3.)
Mid
15.
Charred Spanish Octopus
bacon -kombu dashi, cabbage wonton, mustard oil, seaweed salad
Seared Nantucket Bay Scallops
grapefruit, pine nuts, toasted fennel seed and daikon
Pasta
15./22.
Butternut “mac and cheese”, shells, sweet and spicy crumbs
Orecchietti, beef and veal Bolognese, pecorino
Penne, roasted tomato, High Lawn ricotta, Parmesan and EVOO
Plates
25.
Farm Raised Idaho Trout
sweet lightning squash, capers, oranges, Montauk squid, melted leeks, cauliflower
Breast of Canadian Duck
lentils, salad turnips, peppered white chocolate, strawberry and rhubarb jus from the summer
Loin of Domestic Lamb
eggplant and black olive puree, couscous, Brussels Sprouts, preserved lemon (30.)
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.