Dinner Menu

Tuesday, July 8th, 2014

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Leaves, Shoots and Vegetables

 

Woven Roots Young Lettuces

Rawson Brook chevre vinaigrette, walnuts and apricot

“Massaged” Berry Patch Green Kale

peanut butter and coconut milk dressing, cucumber, more peanuts

Overmeade Gardens Garlic Scapes

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

 

Young Lettuces with vinaigrette (8.)

 

 

Small Plates

Trio of Bean Hummus

chickpea and tahini, lima and rye, lentil and mustard

Petite Gumbo of Louisiana Crawfish

Yankee Andouille and collard greens

Chilled Zucchini and Feta Soup

Leahey farm yogurt and mint tzatziki

Chicken Carnita Tacos

almond romesco, jalapeno, summer slaw, cilantro

Crispy Washington State Oysters

pea shoot kimchi (15.)

semolina toasts (3.)                 Chicken Liver Mousse (10.)

 

Pasta

15./22.

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

Semolina dumplings, spicy pork sausage, pepperoncini, Swiss chard and black olives

Pizzichi di Farro, rabbit, bitter green and sunflower seed pesto, fried thyme

 

Orecchiette, summer squash “mac and cheese”, Tabasco crumbs

 

Large Plates

Sauteed Breast of La Belle Farm Duck

warm spinach, summer turnips, peppered “rhubarBBQ” jam

Roasted NY State Veal Flank

zucchini, Yukon golds, garlic scapes, button mushrooms and arugula pesto

Sautéed Idaho Farm Raised Trout

clam and leek chowder, fennel and grains

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