Dinner Menu

Sunday, August 10th, 2014

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Leaves and Vegetables

     12.

Roasted Peppers and Zucchini

eggplant croutons, pecorino, blistered cherry tomato and white beans

Chilled Soup of Roasted Nectarines

smoked beet “tartare”, yogurt, chervil

 

Shaved Peach and Cucumber

farro, feta, mint and sunflower seeds

“Massaged” Woven Roots Green Kale
chopped rock shrimp, “creamed” hot sauce dressing, peanuts and sweet corn

 

Small Plates

Trio of Hummus

split pea and smoked paprika, chick peas and garlic, carrot and horseradish

Pork Belly Tacos

almond romesco, jalapeno and summer slaw

Steamed Mussels

pickled garlic scape broth, spicy carrots

Crispy Shiitake Mushrooms

sesame, napa cabbage and spicy soy emulsion

Petite Lobster Dashi

soba, shiso, togorashi, “mitts” and cucumber

Semolina toasts (3.)

 

 

Pasta

15./22.

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

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

Linguini, creamed corn, cheesy crumbs

 

 

Large Plates

“Filet” of NEFF NY Strip

roasted garlic, crumbled fry, oyster mushrooms, blue cheese and arugula salad (35.)

Farm Raised Arctic Char

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

 

Fried “Confit” of Niman Ranch Pork Spare Ribs

grits, braised kale, maple gastrique

Breast of Misty Knoll Chicken

summer squash “piquant”, peas, carrots and mustards

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