Dinner Menu

Sunday, June 29th, 2014

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Leaves, Shoots and Vegetables

 

Arugula and Hudson Valley Strawberries

shaved Parmesan, radish, black pepper

“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

 

Young Lettuces with vinaigrette (8.)

 

 

Small Plates

Yukon Gold and Havarti Croquettes

fried egg and garlic aioli

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

Orecchiette, pork sausage, pepperoncini, leeks and navy beans

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

 

 

Large Plates

Seared NY State Veal Flank

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

 

Pan Fried Maryland Soft Shelled Crabs

kimchi and ginger fried rice, cucumber, jalapeno and scallion (32.)

 

Fried “Confit” of Niman Ranch Pork Spare Ribs

grits, collard greens and maple sweet and sour

Sautéed Farm Raised Idaho Trout

peas, carrots, asparagus and toasted hazelnut pistou

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