Dinner Menu
Wednesday, March 19th, 2014
Small Plates
10.
Pear, Frisee, Brie and Chamomile Salad
hazelnuts, cranberries
“Queso Fritto” Tacos
almond romesco, jalapeno, chorizo, and lime dressed slaw
Smoked Rabbit and Pork Terrine
pickled peach salad, farro, and herbs
Broccoli and Toasted Quinoa Soup
Berleberg cheese
Spicy Falafel and Meatballs
Leahey Farm yogurt, preserved lemon, currants
The Berry Patch Spinach Salad
bacon, soft poached egg and garlic chips
Pate of Idaho Trout
horseradish, potato, toasts and black pepper
Almost Vietnamese Rock Shrimp Salad
bean sprouts, sesame, peanuts, mint
Montauk Fluke Sausage
buttered lentils, celery root, Brussel’s sprouts and capers
sourdough toasts (3.)
Pasta
15./22.
Penne, roasted tomatoes, ricotta, Parmesan and EVOO
Spaetzle, mushrooms, barley, brown butter and bitter greens
Braised chicken and semolina “dumplings”, sage, garlic and butter
Large Plates
25.
Brined New England Pork
figs, kale, white beans, rosemary mustard
“Filet” of NEFF NY Strip
kim chi fried rice, scallion, braised skirt (32.)
Sautéed Line Caught Swordfish
tomato and green olive braised bulghur, fennel
Roasted Vermont Quail
peas, ham, carrots and pistachio
Five Course Menu Tasting 55. Per person
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations