Dinner Menu

Friday, July 4th, 2014

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Leaves, Shoots and Vegetables

 

Arugula and Hudson Valley Strawberries

shaved Parmesan, black pepper, red wine

“Massaged” Berry Patch Green Kale

Rawson Brook chevre dressing, beets and pumpkin seeds

Overmeade Gardens Garlic Scapes

speck, parsley, farm egg , pine nut, caper and sourdough salsa verde

 

Young Lettuces with vinaigrette (8.)

 

 

Small Plates

Trio of Bean Hummus

chickpea and tahini, black bean and smoked paprika, black eyed pea and date

Chicken Liver and Vidalia Onion Mousse

more onions and mustards

Chilled Peanut Butter and Pea Soup

lemongrass, coconut milk, marinated rice salad

Rhode Island Skate Tacos

almond romesco, brined jalapeno summer slaw

Crispy Washington State Oysters

bacon, hazelnut pistou, pea shoots and chives (15.)

semolina toasts (3.)

 

 

Pasta

15./22.

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

Pizzichi di Farro, pepperoncini, braised veal, carrot sofrito

Linguini, asparagus “carbonara”, basil, pecorino and black truffle

 

Large Plates

Seared NY State Veal Flank

arugula, fried sage jus, carrots, zucchini and wheat grains

Seared Pollock

leek and clam chowder, dill, roasted Yukon golds and fennel

 

Pan Roasted La Belle Farm Duck

warm spinach, strawberries, summer turnips and peppered “rhubarb-b-q” jam

Fried Soft Shelled Crab “Po Boy”, jalapeno dressed lettuces

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