Dinner Menu
Tuesday, March 4th, 2014
Small Plates
10.
Apple, Frisee, Brie and Chamomile Salad
hazelnuts, cranberries, celery and grains of paradise
Whipped Fresh High Lawn Cheese
tomato jam, spicy broccoli rabe
“Bahn Mi” Pork Terrine
pickled veggies, herbs, jalapeno marmalade, cilantro aioli
Stewed Clams and Chorizo
sofrito broth, couscous and mache
Fried Rock Shrimp Tacos
scallion and carrot slaw, kim chi
Sausage and Bread Soup
mustard greens, white beans, and Parmesan
Pear and Arugula Salad
blue cheese, almonds and red wine
Fried Rice and Chicken Croquettes
maple, Brussels sprouts
Steelhead Fish Fritters
celery, herbs and winter radish
Warm “Bruschetta” of Salami Bread
fried egg, provolone
Sandwiches
10.
Crispy Pig, pickled mayo, oregano and frisee
Braised Beef, smoked paprika, horseradish, young lettuces
Fried Eggplant, mint and walnut pesto, marinated mushrooms
Large Plates
25.
Seared Montauk Fluke
braised escarole, fennel, beech and royal trumpet mushrooms
Braised New England Veal
dates, nutmeg, egg pasta, roots and sour cream (22.)
Trout and Bacon
pea and carrot preparations, dill
Creekstone Skirt Steak
kales, harissa, green olives, bulgur wheat
Menu Prepared by Chef Raymond Stalker of Toast, Troy NY coming soon
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.