Dinner Menu

Sunday, June 8th, 2014

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Leaves, Shoots and Vegetables

12.

 

“Massaged” Berry Patch Kale

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

Young Arugula

Berle Farm Crowdie, orange, white balsamic and golden beets

Roasted Lenox Asparagus

baked Rawson Brook chevre, pine nut and bitter green pesto

 

Small Plates

10.

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

North Plain Farm pork sausage, spicy tomato, black olive vinaigrette, fennel

Asparagus Bisque

button mushrooms and melted shallot

Chicken Liver Mousse

rhubarb jam, mustards and toasts

semolina toasts (3.)

 

Pasta

15./22.

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

Pizzichi di Farro, braised rabbit, pepperoncini, pickled garlic and kale

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

Orecchiette, bone marrow tomato sauce, toasted crumbs

 

Large Plates

26.

Braised “Osso Buco” of Domestic Lamb

couscous, lemon, cumin and Leahey yogurt

Fried Confit of Niman Ranch Pork Spare Ribs

grits, spinach, pickled watermelon rind, maple gastrique

East Coast Halibut

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

 

Flank of NY State Veal

farro, fava, shallot, basil puree, peas and asparagus

Corned Beef Tongue Sandwich, kraut, aioli and mustard greens (15.)

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