Dinner Menu

Saturday, May 17th, 2014

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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

Long Island Bluefish Salad

ramps, cucumber and a toasted bagel

Steamed P.E.I. Mussels

sesame seeds and coconut milk

Seared Pork Rillettes

maple, pickles, mustard and lentils

Chicken Carnitas Tacos

almond romesco, summer slaw, jalapeno

Beef Tongue Chili

slow poached egg, Queso Blanco

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.

Roasted Vermont Quail

fried chicken, creamy grits, sweet pickle salad

Pan Roasted Alabama Catfish

capers, spring turnips, Swiss chard and crimini mushrooms

Sautéed Rhode Island Skate Wing

asparagus, potato, dilly beans and hollandaise

 

Long Island Bluefish

cabbage, rice and pork soubise, watercress

 

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