Dinner Menu

Sunday, August 31st, 2014

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Leaves and Vegetables

Heirloom Tomatoes

toasted onion aioli, bacon, fried pickles and crumbs

 

Woven Roots Young Lettuces

Maytag blue cheese, roasted beets, white balsamic and pumpkin seeds

Shaved Peach and Cucumber

farro, feta, Hope’s shiso and sunflower seeds

Crispy Organic Shiitake Mushrooms

napa cabbage, sesame, yellow wax beans and miso emulsion

Chilled Berry Patch Cantaloupe “Gazpacho”

yogurt, shallot and avocado chili oil


Small Plates

Chicken Carnitas Tacos

almond romesco, jalapeno slaw

Roasted Garlic and “Creamed” Kale Fritters

green olive mustard

Curried Pate of Long Island Bluefish

golden raisins, celery, capers and toasts

Marinated Spanish Octopus

lipstick pepper puree, Ritz, roasted zucchini and beans (14.)

Semolina toasts

 

 

Pasta

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

Spaetzle, roasted corn, Vidalia, shishito pepper, fresh tomato

Orecchiette, lamb, beef and eggplant ragout, spicy crumbs, Pecorino

 

 

Large Plates

Farm Raised Brook Trout

tomatillo salsa verde, brown butter, almonds, green beans

 

D’artagnan Family Farms Veal Flank Steak

zucchini fries, spicy tomato fondue, potatoes, roasted onions and arugula chimichurri

Hahn Style Lucki 7 Pork Flat Iron

peanut and lemongrass, peas and ginger fried rice, cucumbers and kimchi

Roasted Tender of Koch Farm Turkey

summer soubise of French cabbage, leeks, rye with beets and roasted carrots

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