Dinner Menu

Saturday, May 24th, 2014

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Shoots and Leaves

12.

Roasted Overmeade Asparagus

baked Rawson Brook chevre, watercress and pistachio pesto

 

“Massaged” Berry Patch Kale

grapes, feta, pumpkin seeds, mint and yogurt

Green Olives and Spinach

tasso, Vidalia onions and sourdough crisps

 

 

Small Plates

10.

Chicken Carnitas Tacos

summer slaw, almond romesco, jalapeno and cilantro

Spicy Carrot and Paprika Soup

steamed cockles

Warm Asparagus Bisque

slow poached farm egg, brown butter, popcorn and curry

Fish Fritters

fennel and caper aioli, lettuces

Farm Raised Trout Pate

pickles, cucumber and egg salad

 

Chicken Liver Parfait

warm blueberry and ginger jam, toasts

semolina toasts (3.)                 beef tongue chili (10.)

 

Pasta

15./22.

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

Linguini, duck, broccoli rabe and button mushroom crema

Braised rabbit, orecchiette, speck, asparagus and pepperoncini

 

Large Plates

26.

Rhode Island Hake and P.E.I. Mussels

fava bean, saffron, cauliflower, shallot

Braised Osso Buco of Domestic Lamb

warm salad of navy beans, farro, black olives and parsley

La Bella Farm Moulard Duck Breast

black tea vinegar, lentils, lettuces and young carrots

“Filet” of Painted Hills NY Strip

asparagus, crushed Yukon golds, “béarnaise” butter, pine nut and artichoke puree (35.)

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