Dinner Menu

Friday, June 6th, 2014

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Leaves, Shoots and Vegetables

12.

 

“Massaged” and Roasted Berry Patch Kale

Maytag blue, pickled Vidalia, bacon-date vinaigrette and walnuts

Young Arugula

Berle Farm Crowdie, orange, white balsamic and fennel

Roasted Lenox Asparagus

baked Rawson Brook chevre, pine nut pesto

 

Small Plates

10.

Fritters of Clam and Bacon

dilly bean aioli

Chicken Carnitas Tacos

almond romesco, jalapeno summer slaw, cilantro

Pates of Bluefish and Sea Trout

dill, egg and Yukon salad, cucumber, black pepper and toasts

Marinated Montauk Squid

Italian harvest sausage, spicy tomato, black olive vinaigrette

Asparagus Bisque

slow poached egg, button mushroom and melt shallot

Chicken Liver Mousse

rhubarb jam, mustards and toasts

semolina toasts (3.)

 

Pasta

15./22.

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

Orecchiette, spicy bone marrow tomato sauce, crumbs

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

 

Large Plates

26.

Braised “Osso Buco” of Domestic Lamb

couscous, lemon, cumin, Leahey yogurt and carrots

Fried Confit of Niman Ranch Spare Ribs

grits, spinach, pickled watermelon rind, maple gastrique

East Coast Halibut

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

 

Flank of NY State Veal

farro, fava, shallot, basil puree and asparagus

 

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