Dinner Menu

Wednesday, August 6th, 2014

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Leaves and Vegetables

Young Lettuces

blistered cherry tomatoes, white balsamic and a little olive oil

“Massaged” Green Kale

bacon, blue cheese, croutons and buttermilk dressing

Crispy Shitake Mushrooms

green beans, miso emulsion, ginger, sesame and napa cabbage

 

Shaved Peach and Cucumber

wheatberries, feta, mint and sunflower seeds

Young lettuces with vinaigrette (8.)               Semolina toasts (3.)

 

 

Small Plates

Chilled Soup of Zucchini

curry, coconut, yogurt, pickled raisins and duck

Trio of Hummus

split pea and smoked paprika, lima and old bay, sweet peas and chilies

Pork Belly Tacos

almond romesco, jalapeno and summer slaw

Steamed Mussels

pickled garlic scape broth, spicy carrots

Swordfish, Broccoli and Quinoa Fritters

cornichon and caper aioli

 

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, braised rabbit with bitter green and sunflower seed pesto

 

 

Large Plates

Braised NEFF Beef

fried, roasted and marinated zucchini, tomato, pine nuts and pecorino

Farm Raised Arctic Char

sweet corn and millet stew, basil, Romano beans and lemon

 

Roasted Breast of Misty Knoll Chicken

Hudson Valley apricots, fine herbs, wilted lettuces and fennel

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

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. Before placing your order, please inform your server if a person in your party has a food allergy. Meals Tax is 7%, 6.25% MA and .75% Local