Dinner Menu
Saturday, March 8th, 2014
Small Plates
10.
Apple, Frisee, Brie and Chamomile Salad
hazelnuts, cranberries and grains of paradise
Whipped Fresh High Lawn Cheese
spicy broccoli rabe, fried eggplant, mint and walnut pesto
Fried Rock Shrimp Tacos
almond romesco, jalapeno dressed lettuces
Sausage and Bread Soup
mustard greens, white beans, pecorino
Pear and Brussels Sprouts Salad
spinach, blue cheese and maple
Fried Rice and Chicken Croquettes
cauliflower, capers, raisin, curry and coconut
Steelhead Fish Fritters
pickle aioli, celery root
Warm “Bruschetta” of Salami Bread
fried egg, provolone, tomato jam, pickled vegetables
Crudo of Montauk Fluke
cockle emulsion (15.)
Black Radish Caesar
generic romaine, purple potatoes, Dave’s Caesar dressing
Cricket Creek Pork Liverwurst
chutney, jam, mustard and toast
dressed lettuces, vinaigrette (8.) braised beef sandwich (10.)
Pasta
15./22.
Penne, roasted tomatoes, ricotta, Parmesan and EVOO
Spaetzle, mushrooms, smoked 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
Abair Farm Chicken
carrots, sweet potato, veal chorizo, black beans and smothered rice
Farm Raised Idaho Trout
caper crushed potato, peas from the freezer and almonds
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.