Dinner Menu

Tuesday, June 24th, 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

Roasted Lenox Asparagus

baked Rawson Brook chevre, garlic scape and pine nut pesto

 

 

Small Plates

Trio of Bean Hummus

chickpea and tahini, split pea and chili, lima and lemon, toasts

Danish Havarti and American Beef Meatballs

poppy, sesame, mustard, and dill seed, Vidalia and iceberg

Lemon, Olive Oil and Asparagus Soup

sundried tomato, chili and herbs

Curried Pate of Cape Cod Bluefish

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

Whitefish Fritters

sauerkraut aioli

semolina toasts (3.)

 

 

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

 

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, beef and ginger fried rice, cucumber, peanut butter and scallion

Pan Fried Soft Shell Crabs

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

Roasted La Belle Farm Duck Breast

spinach, radish, strawberry, spiced rhubarb jam, quinoa

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