Dinner Menu

Tuesday, May 27th, 2014

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Shoots and Leaves

12.

 

“Massaged” Berry Patch Kale

grapes, feta, pumpkin seeds, mint and yogurt

Hydro Boston Bibb Lettuce

herbs, sherry vinaigrette and radish

Pan Roasted Overmeade Asparagus

Rawson Brook chevre, watercress and pistachio pesto

Steamed Asparagus

tasso, hollandaise, fried egg, chives

 

 

Small Plates

10.

Chicken Carnitas Tacos

summer slaw, almond romesco, jalapeno and cilantro

Skate Fritters

dilly bean aioli

Cockles and Bone Marrow

tomato and chilies

Farm Raised Trout Pate

pickles, horseradish, toasts

Italian Harvest Sausage

North Plain Farm pork, fennel, orange and red bliss salad

semolina toasts (3.)

 

 

Pasta

15./22.

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

Braised rabbit, orecchiette, asparagus, speck and pepperoncini

Pecorino dumplings, wilted greens, pickled garlic and Berle Farm crowdie

 

Large Plates

26.

Farm Raised Idaho Trout

cauliflower, navy beans, mussels and saffron

Fried “Confit” of Niman Ranch Pork Spare Ribs

fresh kimchi rub, sesame, cabbage salad and grits

New York State Open Pasture Veal

fava, couscous, garlic, carrots, pine nuts, basil and lemon

“Filet” of Painted Hills NY Strip

asparagus, morels, crushed yukons, “béarnaise” butter (35.)

 

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