Dinner Menu

Thursday, August 14th, 2014

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Leaves and Vegetables

                                       12.

Berry Patch Cherry Tomatoes and Roasted Peppers

eggplant croutons, mozzarella and toasted pecorino

White Gazpacho of Hudson Valley Nectarines

almonds, Leahey yogurt, sherry, grapefruit and jalapeno

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

Crispy Shiitake Mushrooms

napa cabbage, sesame, yellow wax beans and miso emulsion

 

Small Plates

10.

Roasted Zucchini and Heirloom Tomato Tacos

smoked black bean puree, queso fresco, jalapeno “slaw”, cilantro

Steamed Mussels

pickled garlic scape broth, spicy broccoli

Chicken Liver and Cola Pate

mustards, pickles, jam and toasts

Charred Spanish Octopus

white beans, salsa verde, braised chard stems (14.)

Semolina toasts (3.)                Arctic char fritters (10.)

 

 

Pasta

15./22.

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

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

Orechiette, braised duck, button mushrooms crema, peas, marsala and arugula

 

 

Large Plates

26.

“Filet” of NEFF NY Strip

roasted garlic and onions, crumbled fries, maitake mushrooms, blue cheese (35.)

Roasted Breast of Vermont Chicken

apricots, fresno chilies, purple basil and grits

Schnitzel of Koch Farm Turkey Tender

summer squash “piquant”, Romano beans, corn and mustards

Horseradish “Pickled” Florida King Mackerel

beets, roasted fennel, millet and chive “sour cream”

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