Dinner Menu

Friday, July 25th, 2014

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Leaves and Vegetables

“Massaged” Green Kale

shiitake and button mushrooms, carrot, cucumber, seaweed, tamari basil vinaigrette

Woven Roots Young Butter Lettuces

Rawson Brook chevre dressing, apricots and toasted walnuts

Hudson Valley “Chopped” Corn Salad

blue cheese, tomato, zucchini, farro and buttermilk

Fritters of Japanese Salad Turnips

peanut butter, more turnips and fermented pineapple hot sauce

 

 

Small Plates

Trio of Bean Hummus

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

Chicken Carnitas Tacos

almond romesco, jalapeno, summer slaw, cilantro

Peppered Mousse of Farm Raised Idaho Trout

toasted bagel, horseradish and pickles

Cricket Creek Veal Liverwurst

lentil salad, toasts, watercress, fried shallots, summer “kraut”

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.