Dinner Menu

Sunday, July 20th, 2014

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Leaves and Vegetables

“Massaged” Green Kale

peanut butter and sesame dressing, cucumber

Woven Roots Young Lettuces

Rawson Brook chevre dressing, apricots and toasted walnuts

Austin’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

black bean and pumpkin seed, lima and caraways, cranberry bean and green olive

Croquettes of Rice and Fermented Soybean

kimchi hot sauce, seaweed and scallion

Skate Tacos

almond romesco, jalapeno, summer slaw, cilantro

Whipped Canadian Swordfish Confit

bagel, horseradish, parsley, egg 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, greens and black olives

 

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

 

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 melted onions

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.