Dinner Menu

Friday, July 11th, 2014

share this:

 

 

 

Leaves 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

Roasted Garlic Scapes from Matty’s Garden

speck, egg, morel and arugula pesto

Young Lettuces with vinaigrette (8.)

 

 

Small Plates

Trio of Bean Hummus

split pea and chili, lima and rye, lentil and mustard

Farm Raised Idaho Trout Pate

wasabi tobiko, BMB dark rye, carrots and golden raisins

Chicken Carnitas Tacos

almond romesco, jalapeno, summer slaw, cilantro

Crispy Washington State Oysters

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

 

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

 

Large Plates

NY State Veal Flank

button mushrooms, roasted sweet onions, carrot “steak sauce,’’ Yukon gold potato

Breast of Misty Knoll Chicken

extra skin, sweet potato puree, Satsuma, salad turnips, spicy fermented pineapple vinegar

Pan Seared Swordfish

roasted tomato fondue, broccoli, fennel, farro and green olives

Fried Soft Shelled Crabs

flying saucer squash, garlic scapes, basil, leeks, crawfish crema (32.)

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