Dinner Menu

Saturday, July 5th, 2014

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Leaves, Shoots and Vegetables

 

Arugula and Hudson Valley Strawberries

shaved Parmesan, black pepper, red wine

“Massaged” Berry Patch Green Kale

Rawson Brook chevre dressing, beets and pumpkin seeds

Overmeade Gardens Garlic Scapes

speck, parsley, farm egg , pine nut, caper and sourdough salsa verde

 

Young Lettuces with vinaigrette (8.)

 

 

Small Plates

Trio of Bean Hummus

chickpea and tahini, black bean and smoked paprika, black eyed pea and date

Chilled Zucchini and Feta Soup

Leahey farm yogurt and mint tzatziki

Marinated Montauk Squid

peanut butter, ginger, lemongrass, cucumber and coconut milk

Rhode Island Skate Tacos

almond romesco, brined jalapeno summer slaw

Crispy Washington State Oysters

bacon and hazelnut pistou, pea shoots and chives (15.)

semolina toasts (3.)                 Chicken Liver Mousse (10.)

 

Pasta

15./22.

Penne, roasted tomatoes, Lee farms ricotta, Parmesan and EVOO

Pizzichi di Farro, pepperoncini, braised veal, carrot sofrito

Linguini, summer squash “mac and cheese”, Tabasco crumbs

Orecchiette, rabbit, bitter green and sunflower seed pesto, fried thyme

 

Large Plates

Fried “Confit” of Niman Ranch Pork Spare Ribs

grits, braised collards and a maple sweet and sour

Pan Roasted Breast of Misty Knoll Chicken

crawfish gravy “dirty” rice, extra skin, zucchini

Steamed Rhode Island Atlantic Pollock

clam and leek chowder, dill, fennel and potato

Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.