Dinner Menu

Thursday, May 29th, 2014

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Leaves, Shoots and Vegetables

12.

 

“Massaged” Berry Patch Kale

grapes, feta, pumpkin seeds, mint and yogurt

Head Lettuces

herbs, sherry vinaigrette and black pepper

Warm Lenox Asparagus

spring turnips, fava, southern ham, tarragon and a slow poached egg

Slow Roasted Organic Cali Carrots

pine nut milk, oranges, basil and baby wild spinach

 

 

Small Plates

10.

Fried Chicken Tacos

slaw, almond romesco, jalapeno and cilantro

Italian Harvest Sausage

North Plain Farm pork, fennel, black pepper and red bliss

Potato and Asparagus Chowder

brown butter and shallot

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, hazelnut pesto and Berle Farm crowdie

Lingiuni, spicy bone marrow and tomato sauce, crumbs

 

Large Plates

26.

Farm Raised Idaho Trout

cauliflower, navy beans, carrots and mussels

Fried “Confit” of Niman Ranch Pork Spare Ribs

collard greens, maple gastrique and grits

Sautéed Breast of La Belle Farm Moulard Duck

lentils, rhubarb, honey and thyme dressed baby greens

“Filet” of Painted Hills NY Strip

roasted asparagus, baked Rawson Brook chevre, morel puree (35.)

 

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