Dinner Menu
Wednesday, February 26th, 2014
To Begin
10.
Dad’s Apple Salad
peanuts, hazelnuts, currants, sage and maple
Fried Jalapeno Tacos
almond romesco, refried beans and slaw
Fish “Fritters”
young lettuces, herb aioli
Pate of Duck and Chicken Liver
brown butter, raisin chutney, pickles and mustard
Rice and Chicken Wing Croquettes
hot sauce, blue cheese, celery
Yukon Gold Potato Soup
smoked skate wing, chive
Beef and Duck Confit Meatballs
ginger, mint, spinach and pickled cucumber
“Stew” of Quinoa, East Coast Halibut
fried oyster, slow poached Brimfield farm egg
Black Radish Caesar Salad
Dave’s Caesar dressing, generic romaine, lentils, purple potato, toasted Parmesan
Cricket Creek Fried Pork Terrine
spicy farm egg, pickled yam, collard greens
buttered toasts (3.) lettuces with vinaigrette (8.)
Pasta
15./22.
Semolina dumplings, braised chicken ragout
Shells, “Sunday” meat sauce, pecorino
Orecchiette, pork sausage, chopped clams, broccoli rabe, tarragon
Plates
25.
Sautéed Steelhead Trout
cauliflower, sweet onion, pea shoots and carrot
Abair Farm Roasted Chicken
broccoli, black olives, pine nuts and white beans
Braised New England Veal Breast
Brussels sprouts, shaved cabbage, pear, malt and chestnut gravy
“Filet” of NEFF NY Strip
brown ale fondue, marinated and roasted button mushrooms, Berry Patch spinach (30.)
Five Course Menu Tasting 55. Per person
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.