Dinner Menu

Tuesday, July 1st, 2014

share this:

 

 

 

Leaves, Shoots and Vegetables

 

Arugula and Hudson Valley Strawberries

shaved Parmesan, black pepper, red wine

“Massaged” Berry Patch Green Kale

yogurt and beet dressing, golden beets, grapefruit, pumpkin seeds, grains of paradise

Woven Roots Japanese Turnips and Garlic Scapes

seaweed butter, scallion, fermented pineapple vinegar and white miso

 

Young Lettuces with vinaigrette (8.)

 

 

Small Plates

Yukon Gold and Havarti Croquettes

sauerkraut aioli

Trio of Bean Hummus

chickpea and tahini, black bean and smoked paprika, black eyed pea and date, toasts

Terrine of Vietnamese Pork

pickled vegetables, spicy aioli

Peppered Trout Pate

iceberg chutney, chives, almost generic white and rye toasts

Rabbit and Peanut Mole Tacos

almond romesco, slaw and jalapeno

semolina toasts (3.)

 

 

Pasta

15./22.

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

Orecchiette, pork sausage, pepperoncini, leeks and spinach

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

 

Large Plates

Seared NY State Veal Flank

arugula, fried sage jus, asparagus, zucchini and wheat grains

 

Pan Fried Maryland Soft Shelled Crabs

peas, carrots, brined jalapeno emulsion and pea shoots (32.)

 

Crispy “Confit” of Niman Ranch Pork Spare Ribs

grits, collard greens and maple sweet and sour

Fried Oyster Po Boy, bacon dressed lettuces, hot sauce optional (22.)

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