Dinner Menu

Friday, May 16th, 2014

share this:

 

 

Shoots and Leaves

12.

Organic Green Leaf Lettuce

artichoke and whey vinaigrette, black olives, fried garlic and farro

 

 “Massaged” NY State Kale

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

Pan Roasted Lenox Asparagus

warm Rawson Brook Chevre, turnip green and sunflower seed pesto

 

 

Small Plates

10.

Spicy Carrot and Paprika Soup

cultured cheese curds and scallion

Long Island Bluefish Salad

watercress salad, ramp, cucumber and a toasted bagel

Steamed P.E.I. Mussels

sesame seeds and coconut milk

Seared Pork Rillettes

maple, pickles, slow poached egg and lentils

Chicken Carnitas Tacos

almond romesco, summer slaw, jalapeno

semolina toasts (3.)

 

 

Pasta

15./22.

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

Linguini, North Plain Farm pork sausage, peas and pepperoncini

Basil Spaetzle, duck, eggplant and button mushroom cream

 

 

Large Plates

26.

Brined and Roasted Vermont Quail

creamy grits and spicy collard greens

Pan Roasted Alabama Catfish

caper and basil potato puree, dressed spinach

Line Caught Long Island Bluefish

jasmine rice, asparagus, sauce béarnaise

Creekstone Meatloaf Sandwich

beef tongue chili, provolone, lettuces, cracked wheat and crumbled fries (15.)

 

 

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