Dinner Menu

Sunday, August 24th, 2014

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Leaves and Vegetables

                                                                                 12.

Berry Patch Heirloom Tomatoes

milk poached garlic and purple basil puree, bacon, fried pickles, onions and crumbs

 

Woven Roots Young Lettuces

blueberries, Maytag blue cheese and pumpkin seeds

Shaved Peach and Cucumber

farro, feta, mint and sunflower seeds

Crispy Organic Shiitake Mushrooms

napa cabbage, sesame, yellow wax beans and miso emulsion

Chilled Soup of Smoked Hudson Valley Apricots

coconut milk, beets and chives

Small Plates

Chicken Carnitas Tacos

almond romesco, jalapeno slaw

Banh Mi Terrine

brined jalapeno, ginger aioli and pickled carrot

Roasted Garlic and “Creamed” Kale Fritters

green olive mustard

 

Trio of Hummus

lima and rye, chickpea and garlic, “refried” pinto

Semolina toasts (3.)

 

 

Pasta

15./22.

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

Spaetzle, roasted corn, Vidalia, shisito pepper

Orecchiette, spicy pork sausage, pepperoncini, black olives and Swiss chard

 

 

Large Plates

Farm Raised Trout Almondine “En Española”

brown butter, almonds, tomatillo, young spinach and green beans

Cutlet of Koch Farm Turkey Tender

button mushroom and marsala ragout, braised radicchio, arugula

 

Creekstone Farm Butcher’s Steak

ginger, garlic fried rice, lemongrass and peanut sauce

Seared Arctic Char

carrots, beets, horseradish, crème fraiche and radish

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