Dinner Menu

Tuesday, March 18^th, 2014

Small Plates

10.

Pear, Frisee, Brie and Chamomile Salad

hazelnuts, cranberries

“Queso Fritto” Tacos

almond romesco, jalapeno and lime dressed slaw

Crispy Pork Terrine “Banh Mi”

pate, cilantro, daikon salad

Spinach and Brussels Sprouts Salad

blue cheese, bacon, Ioka maple, slow poached egg

Carrot and Tarragon Soup

braised rabbit, crème fraiche, pumpkin seeds

Falafel and Meatballs

Leahey Farm yogurt, preserved lemon, currants

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 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  “wheats”, 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.