Dinner Menu

Thursday, July 24th, 2014

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Leaves and Vegetables

“Massaged” Green Kale

peanut butter and sesame dressing, cucumber

Woven Roots Young Butter Lettuces

Rawson Brook chevre dressing, apricots and toasted walnuts

Hudson Valley Sweet Corn Salad

marinated mussels, roma beans, tomato, farro, basil and buttermilk vinaigrette

 

Small Plates

Trio of Bean Hummus

black bean and pumpkin seed, lima and spiced garlic, cranberry bean and green olive

Croquettes of Rice and Fermented Soybean

kimchi hot sauce, seaweed, Japanese salad turnips and scallion

Chicken Carnitas Tacos

almond romesco, jalapeno, summer slaw, cilantro

Whipped Canadian Swordfish Confit

bagel, horseradish, parsley, egg and matzo

Cricket Creek Veal Liverwurst

lentil salad, toasts, watercress, shallot vinaigrette, fried shallots

Semolina toasts (3.)

 

 

Pasta

15./22.

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

Pizzichi di Farro, spicy pork sausage, pepperoncini, greens and black olives

 

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

Linguini, scape, sunflower seed and carrot top pesto, peas from the freezer, pecorino

 

 

Large Plates

Niman Ranch Pork Loin

black eyed peas and pickled watermelon BBQ, lettuces, creamed millet

Breast of Misty Knoll Chicken

summer cassoulet of fava beans, salsa verde and zucchini

Smoky Confit of Arctic Char

pea shoots, roma beans, bacon, corn, hothouse tomato

Black Bean Veggie Burger

cheddar ciabatta, pickled vegetable salad, aioli and braised beef ketchup (optional) 15.

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