Dinner Menu

Tuesday, August 12th, 2014

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Leaves and Vegetables

                                                                                 12.

Berry Patch Cherry Tomatoes, Roasted Peppers and Zucchini

eggplant croutons, bitter green pesto, mozzarella

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

Fried Pickle Tacos

almond romesco, jalapeno, bacon dressed lettuces

Steamed Mussels

pickled garlic scape broth, spicy carrots

Crispy Shiitake Mushrooms

napa cabbage, sesame and miso emulsion

Chicken Liver and Cola Pate

mustards, pickles, jam and toasts

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

heirloom tomatoes, basil, Romano beans, corn puree and lemon

 

Fried “Confit” of Niman Ranch Pork Spare Ribs

grits, braised kale slaw, maple gastrique

Schnitzel of Koch Farm Turkey Tender

summer squash “piquant”, peas, carrots and mustards

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