Dinner Menu

Saturday, June 28th, 2014

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Leaves, Shoots and Vegetables

 

Arugula and Hudson Valley Strawberries

shaved Parmesan, radish, black pepper and white balsamic

“Massaged” Berry Patch Green Kale and Tabbouleh

bulgur wheat, raisins, cucumber, mint, parsley, lemon and EVOO

Roasted Last of the Season Lenox Asparagus

baked Rawson Brook chevre, bitter greens and pine nut pesto

Woven Roots Japanese Turnips and Garlic Scapes

seaweed butter, scallion, fermented pineapple vinegar and white miso

 

 

Small Plates

Chilled Beet and Grapefruit Soup

pumpkin seeds, yogurt, pickled beets and grains of paradise

Trio of Bean Hummus

chickpea and tahini, black bean and smoked paprika, lima and lemon, toasts

Terrine of Vietnamese Pork

pickled vegetables, soft toasts, spicy aioli

Rabbit and Peanut Mole Tacos

almond romesco, slaw and jalapeno

semolina toasts (3.)

 

 

Pasta

15./22.

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

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

Orecchiette, pork sausage, pepperoncini, leeks and navy beans

Pizzichi di Farro, braised Cricket Creek Veal, spinach and sofrito

 

Large Plates

 

Fried Maryland Soft Shelled Crabs

grits, capers, asparagus, collard greens (32.)

Hahn Style Marinated NEFF Skirt Steak

kimchi and ginger fried rice, cucumber, peanuts and scallion

Sautéed Idaho Trout

peas, carrots and toasted hazelnut pistou

Seared NY State Veal Flank

arugula, fried sage jus, garlic scapes, zucchini and grains

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