Dinner Menu

Tuesday, August 19th, 2014

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Leaves and Vegetables

                                                                                 12.

Berry Patch Heirloom Tomatoes

mozzarella, balsamic, roasted peppers and croutons

 

Woven Roots Young Lettuces

beets, blueberries, pumpkin seeds, yogurt and white balsamic

Green Gazpacho

hazelnut, buttermilk, jalapeno, sherry, green olives and charred avocado oil

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 Shiitake 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

Pickled King Mackerel Pate

crumbled egg, pickles, toasts and fried capers

Semolina toasts (3.)

 

 

Pasta

15./22.

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

Basil spaetzle, roasted corn, vidalia, Fresno chilies and heirloom tomato

Orechiette, eggplant and beef ragout, spicy lemon crumbs

 

 

Large Plates

Sautéed Farm Raised Arctic Char

salsa verde, cherry tomatoes, carrot top and sunflower seed pesto, petite white beans

Schnitzel of Vermont Chicken Thighs

roasted zucchini “kraut”, creamed corn, young arugula and marinated beets

Creekstone Farm Butcher’s Steak

ginger, garlic and green pea fried rice, kimchi, lemongrass and peanut sauce

Fried “Confit” of Pork Spare Ribs

grits, braised black eyed peas and collard greens, maple sweet and sour

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