Dinner Menu

Saturday, June 21st, 2014

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Leaves, Shoots and Vegetables

 

Woven Roots Young Lettuces

strawberry, rhubarb, red onion, cucumber and yogurt

“Massaged” Berry Patch Green Kale

grapefruit, tarragon, pumpkin seeds, champagne and beets

Marinated Garlic Scapes, Young Zucchini and Squid

chili flakes, lemon, sundried tomatoes and oregano

Roasted Lenox Asparagus

baked Rawson Brook chevre, pine nut and arugula pesto

 

Small Plates

Trio of Bean Hummus

chickpea and lemon, split pea and chili, pinto and tomato, toasts

Danish Havarti and American Beef Meatballs

poppy, sesame, mustard, Vidalia and iceberg

Curried Pate of Cape Cod Bluefish

pickled raisin and celery, mango and coconut puree, purple carrot “wasabi”

Fried Soft Shell Crab Tacos

almond romesco, slaw, jalapeno and lime (15.)

semolina toasts (3.)                 fish fritters with aioli (10.)

 

Pasta

15./22.

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

Orecchiette, pork sausage, pepperoncini, leeks and navy beans

Linguini, asparagus “Carbonara”, black truffle, speck and pecorino

Spiced spaetzle, braised lamb shank ragout, mint and yogurt

 

Large Plates

 

Fried Confit of Niman Ranch Pork Spare Ribs

grits, black eyed peas, sweet potato and maple gastrique

Hahn Style Marinated NEFF Skirt Steak

garlic scape and ginger fried rice, cucumber, peanuts and scallion

Pan Seared Halibut

jalapeno emulsion, peas and shoots, carrots and zucchini (32.)

Roasted La Belle Farm Duck Breast

warm spinach, spring turnips, preserved blueberries, quinoa and black pepper

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