Dinner Menu

Thursday, July 10th, 2014

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Leaves, Shoots and Vegetables

 

Woven Roots Young Lettuces

Rawson Brook chevre vinaigrette, walnuts and apricot

“Massaged” Berry Patch Green Kale

peanut butter and sesame dressing, cucumber, more peanuts

Overmeade Gardens Garlic Scapes

speck, farm egg , pine nut, caper and sourdough salsa verde

 

Young Lettuces with vinaigrette (8.)

 

 

Small Plates

Trio of Bean Hummus

chickpea and tahini, lima and rye, lentil and mustard

Chicken Liver and Caramelized Onion Mousse

mustard, toasts, iceberg chutney

Chilled Zucchini and Feta Soup

Leahey farm yogurt and mint tzatziki

Chicken Carnitas Tacos

almond romesco, jalapeno, summer slaw, cilantro

Crispy Washington State Oysters

our ranch, bacon dressed peas and pea shoots (15.)

semolina toasts (3.)

 

Pasta

15./22.

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

Orecchiette, spicy pork sausage, pepperoncini, Swiss chard and black olives

Linguini, bitter green and sunflower seed pesto, fried thyme

 

Summer squash “mac and cheese”, shells,Tabasco crumbs

 

Large Plates

Seared NEFF Skirt Steak

lentils, roasted sweet onions, carrot “steak sauce’’

Roasted NY State Veal Flank

zucchini, Yukon golds, garlic scapes, button mushrooms and arugula pesto

Pan Seared Swordfish

roasted tomato fondue, broccoli, fennel and green olives (32.)

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