Dinner Menu

Friday, May 30th, 2014

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Leaves, Shoots and Vegetables

12.

 

“Massaged” Berry Patch Kale

grapes, feta, pumpkin seeds, mint and yogurt

NY State Head Lettuces

herbs, sherry vinaigrette

Roasted Lenox Asparagus

baked Rawson Brook chevre, hazelnut and bitter green pesto

Whole Roasted Organic Cali Carrots

pine nut milk, oranges, basil and quinoa

 

 

Small Plates

10.

Clam and Hake Fritters

southern ham, spicy tomato nage

Italian Harvest Sausage

North Plain Farm pork, fennel, parsley and mustard

Potato and Asparagus Chowder

brown butter and shallot

Chicken Liver Mousse

raisin, rhubarb and marsala jam, pickled Vidalia, toasts

semolina toasts (3.)

 

 

Pasta

15./22.

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

Pizzichi di Farro, braised rabbit, pepperoncini, Swiss chard and pickled garlic

Linguini, asparagus “carbonara”, speck, black truffle and black pepper

Orecchiette, spicy bone marrow and tomato sauce, crumbs

 

Large Plates

26.

Farm Raised Tasmanian Sea Trout

mussels, dill, couscous, lemon, peas and endive

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

Roasted Breast of Misty Knoll Chicken

spring turnips, asparagus, watercress and fava bean puree

 

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