Dinner Menu
Saturday, March 15th, 2014
Small Plates
10.
Apple, Frisee, Brie and Chamomile Salad
sunflower seeds, cranberries and honey vinegar
Montauk Fluke Sausage
pickles, white radish, horseradish
Crispy Pork Terrine
BBQ’d black eyed peas, cabbage
Spinach and Brussels Sprouts Salad
blue cheese, bacon, Ioka maple, slow poached egg
Cricket Creek Pork Liverwurst
chutney, jam, mustard, fried onions 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
Leahey Farm yogurt, preserved lemon, cucumber
Cured Spanish Mackerel Tartare
mint, walnut, pear, soba
Tataki of NEFF NY Strip
marinated rock shrimp, bean sprouts, Korean chili flake, cilantro
sourdough toasts (3.)
Pasta
15./22.
Penne, roasted tomatoes, ricotta, Parmesan and EVOO
Spaetzle, mushrooms, barley, brown butter and bitter greens
Large Plates
25.
Brined New England Pork
figs, kale, white beans, rosemary, mustard
Farm Raised Idaho Trout
Caesar crushed potatoes, leeks, escarole, peas from the freezer
Creekstone Skirt Steak
spicy clam and lentils “stew”, cured jalapeno, carrot, lime and pickled yam
Roasted Line Caught Swordfish
tomato and green olive braised “wheats”, fennel
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.