Dinner Menu
Friday, March 14th, 2014
Small Plates
10.
Apple, Frisee, Brie and Chamomile Salad
sunflower seeds, cranberries and honey vinegar
Montauk Fluke Sausage
Dave’s Caesar dressing, fines herbs, cucumber and fried onions
Crispy Pork Terrine
marinated rock shrimp, bean sprouts, Korean chili flake, cilantro
Spinach and Brussels Sprouts Salad
blue cheese, bacon, Ioka maple, slow poached egg
Cricket Creek Pork Liverwurst
chutney, jam, mustard and toast
Skate Wing Fritters
parsnip puree, celery root, purple potato and parsley
Carrot and Tarragon Soup
braised rabbit, crème fraiche, hazelnut
Falafel and Meatballs
yogurt, currants
Cured Spanish Mackerel Tartare
mint, walnut, pear and farro
sourdough toasts (3.)
Pasta
15./22.
Penne, roasted tomatoes, ricotta, Parmesan and EVOO
Spaetzle, mushrooms, barley, brown butter and bitter greens
Linguini, “creamed” spinach pesto, pumpkin seeds, rosemary
Large Plates
25.
Canadian Duck Breast
fig, fennels, lentil, mustard and black pepper
Brined New England Pork
bbq black-eyed peas, black garlic, cabbage
Farm Raised Idaho Trout
veal chorizo, clams, carrots and quinoa
Creekstone Skirt Steak
kales, harissa, green olives, bulgur wheat
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.