Dinner Menu

Friday, July 18th, 2014

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Leaves and Vegetables

“Massaged” Green Kale

peanut butter and sesame dressing, cucumber, fried 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

Frye’s Green-“ish” Mango and Raw Zucchini Salad

cilantro and coconut pesto, Jonah crab

 

Small Plates

Trio of Bean Hummus

fava bean and new garlic, pinto “refrito”, chickpea and tomato

Chicken Liver and Vidalia Onion Mousse

mustard, pickles, toasts, grape and raisin jam

Rabbit Carnitas Tacos

almond romesco, jalapeno, summer slaw, cilantro

Swordfish “Salad”

bagel, rye and matzo

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

Linguini, braised lamb ragout, mint, sunflower seed and feta pesto

 

Large Plates

Niman Ranch Pork Loin

collard greens and black eyed peas, pickled watermelon rind, grits, fried green tomatoes

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, celery, chervil, dill, lemon

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