Dinner Menu

Friday, August 15th, 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 Organic Maitake Mushrooms

napa cabbage, sesame, yellow wax beans and miso emulsion

 

Small Plates

Chicken Carnitas Tacos

almond romesco, jalapeno slaw and cilantro

Steamed Mussels

pickled garlic scape broth, spicy broccoli

Fritters of Arctic Char and Sweet Corn

ancho aioli, black bean puree, lime and lettuces

Charred Spanish Octopus

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

Semolina toasts (3.)                Chicken liver pate (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 mushroom crema, peas, marsala and arugula

 

 

Large Plates

Roasted Breast of Vermont Chicken

apricots, fennel puree, millet and wilted lettuces

Fillo “Wellington” of Bluefish and Smoky Beets

bacon, herbs, carrot top pesto, carrot and horseradish puree

Schnitzel of Koch Farm Turkey Tender

Romano beans, corn, Yukons and creamed mustard greens

Sautéed Long Island Fluke

corn puree, tomatoes, roasted zucchini, purple basil, Fresno chilies

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