Dinner Menu

Thursday, July 17th, 2014

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Leaves and Vegetables

“Massaged” Green Kale

peanut butter and sesame dressing, cucumber, shallots

Matty’s Very Limited Sugar Snaps

crème fraiche ranch, bacon, pea shoots and more peas

Woven Roots Young Lettuces

Rawson Brook chevre dressing, apricots and toasted walnuts

Slow Roasted Beets and Carrots

Leahey farm pine nut and basil yogurt, mandarin and farro

 

Small Plates

Trio of Bean Hummus

split pea and chili, pinto “refrito”, chickpea and tomato

Chicken Liver and Vidalia Onion Mousse

mustard, pickles, toasts, cranberry and raisin jam

Fried Oyster Tacos

almond romesco, jalapeno, summer slaw, cilantro (12.)

Curried Bluefish Salad with Frye’s Firm Mango

coconut and cilantro pesto, matzo

 

 

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

Linguini, lamb and fresh tomato ragout, mint pesto, feta

 

 

Large Plates

Brined Niman Ranch Pork Loin

collard greens and black eyed peas, pickled watermelon rind, grits

Breast of La Belle Farm Duck

satsuma, salad turnips, spicy fermented pineapple vinegar, carrots, lentils

Seared Creekstone Butcher’s Steak

broccoli, garlic scapes, roasted yukons, Havarti fondue and leeks

Sautéed Farm Raised Idaho Trout

zucchini, summer squash, fried green tomatoes and Italian herbs

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