Dinner Menu

Saturday, August 2nd, 2014

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Leaves and Vegetables

“Massaged” Green Kale

buttermilk, bacon, blue cheese and corn

Crispy Maitake Mushrooms

turnip fritters, miso emulsion, ginger, sesame and napa cabbage

 

Shaved Peach and Cucumber

wheatberries, feta, mint and sunflower seeds

Charred Woven Roots Carrots

green beans, Louisana crawfish, crème fraiche, basil and chilies

Young lettuces with vinaigrette (8.)

 

 

Small Plates

Trio of Hummus

chickpea and tahini, lentil and shallot, sweet peas and chilies

Semolina and Arctic Char Croquettes

caper and cornichon aioli

Chicken Carnitas Tacos

almond romesco, jalapeno and summer slaw

Semolina toasts (3.)

 

 

Pasta

15./22.

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

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

 

Summer squash “mac and cheese” Vermont cheddar, shells,Tabasco crumbs

 

Large Plates

Braised NEFF Beef

warm salad of corn, brined jalapeno and cranberry bean crema

 

Canadian Swordfish

roasted purple peppers, fennel, tomato, herbs and fried chickpeas

Sautéed Flank of NY State Veal

braised spinach, crispy zucchini gratin, green olives, salsa verde and string beans

Schnitzel of Koch Turkey “Tender”

Alsatian mustard, peas, pea shoots, potato and broccoli

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