Dinner Menu

Sunday, May 11th, 2014

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Leaves

10.

Green Olive Caesar

green leaf lettuce, dilly beans

Spinach and “Massaged” NY State Kale

grapes, mint, feta, pumpkin seeds and Leahey farm yogurt

Mustard Greens and Mushroom Salad

lentils, slow poached egg

Watercress and Rhubarb

brie emulsion, croutons and exotic peppercorns

 

 

Small Plates

10.

Cauliflower and Ramp Soup

basil, chives and popcorn

                                                  Beef Tongue Tacos                                                 

refried beans, slaw, jalapeno and almond romesco

Crispy Pork Spare Ribs

sweet onion gastrique

Bluefish Salad

pickled cucumber, wild leek, toasted bagel

semolina toasts (3.)

 

 

Pasta

15./22.

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

Orecchiette, North Plain farm pork sausage, wilted greens, peas and pecorino

Linguini, Leahey farm shortrib “Bolognese”, toasted crumbs

Spaetzle, button mushrooms, marsala, duck sausage and fennel

 

 

Large Plates

25.

Creek Stone Butcher’s Steak

carrots, fried potato, ramp and sunflower seed pesto and Vidalia onions

Farm Raised Trout

white bean and pickled garlic puree, Swiss chard, roasted cauliflower

Bluefish and Pork Belly

cilantro emulsion, jasmine rice, brined onion and jalapeno

Soy Caramel Pulled Pork, cabbage and cucumber salad, fermented pineapple, sesame

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