Dinner Menu

Saturday, July 19th, 2014

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Leaves and Vegetables

“Massaged” Green Kale

peanut butter and sesame dressing, cucumber, fried shallots

Woven Roots Young Lettuces

Rawson Brook chevre dressing, apricots and toasted walnuts

Frye’s Green-“ish” Mango and Beet Salad

pine nut yogurt, Jonah crab, farro

Soup of Early Hot House Tomatoes and Toasted Uncured Garlic

speck, pickled rock shrimp and croutons

Raw Zucchini and Pea Shoot Caesar

Crossroad Dave’s Caesar dressing, crunchy potatoes, more peas

 

Small Plates

Trio of Bean Hummus

fava bean and new garlic, lima and caraways, chickpea and tomato

Croquettes of Rice and Fermented Soybean

kimchi hot sauce, seaweed and scallion

Skate Tacos

almond romesco, jalapeno, summer slaw, cilantro

Swordfish “Salad”

bagel, horseradish, parsley and matzo

Semolina toasts (3.)                Chicken liver mousse (10.)

 

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, basil, mushroom crema

 

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.