Dinner Menu

Tuesday, June 3rd, 2014

share this:

 

 

Leaves, Shoots and Vegetables

12.

 

“Massaged” and Roasted Berry Patch Kale

Crowdie, pickled Vidalia, sherry and button mushrooms

NY State Lettuces

grapes, feta, pumpkin seeds, mint and yogurt

Roasted Lenox Asparagus

baked Rawson Brook chevre, pine nut pesto

 

 

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 and oranges

Asparagus Bisque

curry, popcorn, slow poached egg and brown butter

Chicken Liver Mousse

raisin, rhubarb and marsala jam, pickled peaches, 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

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

 

Large Plates

26.

Farm Raised Tasmanian Sea Trout

mussels, dill, couscous, lemon, peas

Fried Confit of Niman Ranch Spare Ribs

grits, collard greens, maple gastrique

East Coast Halibut

roasted grape “bordelaise”, fennel, endive and carrot  (32.)

 

Flank of NY State Veal

farro, fava, shallot, morel puree and asparagus

 

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