Dinner Menu

Saturday, May 31st, 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, pine nut, basil and garlic

 

 

Small Plates

10.

Clam and Hake Fritters

southern ham, spicy tomato nage

Chicken Carnitas Tacos

almond romesco, jalapeno summer slaw, cilantro

Marinated Montauk Squid

boudin noir, navy beans, orange and fennel

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

Orecchiette, spicy bone marrow tomato sauce, crumbs

 

Large Plates

26.

Farm Raised Tasmanian Sea Trout

mussels, dill, couscous, lemon, peas and endive

Fried Confit of Niman Ranch Spare Ribs

grits, collard greens, maple gastrique

Seared Filet of Painted Hills NY Strip

morel puree, asparagus, roasted potato, garlic, watercress and shallot (35.)

Pan Roasted Breast of Misty Knoll Chicken

 salad of Mill River young mustard greens, carrots, honey, thyme and lentils

 

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