Dinner Menu
Friday, March 7th, 2014
Small Plates
10.
Apple, Frisee, Brie and Chamomile Salad
hazelnuts, cranberries, celery and grains of paradise
Whipped Fresh High Lawn Cheese
spicy broccoli rabe, fried eggplant, mint and walnut pesto
“Bahn Mi” Pork Terrine
pickled veggies, herbs, jalapeno marmalade, cilantro aioli
Fried Rock Shrimp Tacos
scallion and carrot slaw, kim chi
Sausage and Bread Soup
mustard greens, white beans
Pear and Arugula and Brussels Sprouts Salad
blue cheese, almonds and maple
Fried Rice and Chicken Croquettes
cauliflower, capers, raisin, curry and coconut
Steelhead Fish Fritters
aioli, fried onions
Warm “Bruschetta” of Salami Bread
fried egg, provolone, tomato jam, pickled vegetables
Black Radish Caesar
generic romaine, lentils, Dave’s Caesar dressing
dressed lettuces, vinaigrette (8.) braised beef sandwich (10.)
Pasta
15./22.
Penne, roasted tomatoes, ricotta, parmesan and EVOO
Spaetzle, crimini and oyster mushrooms, smoked barley, brown butter and greens
Large Plates
25.
Seared Montauk Fluke
braised escarole, fennel, royal trumpet mushrooms
Abair Farm Chicken
stewed clams and chorizo, sofrito broth, sweet potato
Trout and Bacon
peas from the freezer, turnip, carrot and dill
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.