Dinner Menu

Tuesday, August 5th, 2014

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Leaves and Vegetables

“Massaged” Green Kale

buttermilk, bacon, blue cheese, croutons and walnuts

Crispy Shiitake Mushrooms

green beans, miso emulsion, ginger, sesame and napa cabbage

 

Shaved Peach and Cucumber

farro, feta, mint and sunflower seeds

Young lettuces with vinaigrette (8.)               Semolina toasts (3.)

 

 

Small Plates

Chilled Soup of Zucchini

curry, coconut, yogurt, pickled raisins and duck

Trio of Hummus

chickpea and tahini, lima and old bay, sweet peas and chilies

Pork Belly Tacos

almond romesco, jalapeno and summer slaw

Sweet Onion and “Cola” Chicken Liver Pate

mustards, pickles and toasts

Steamed Mussels

pickled garlic scape broth, spicy carrots

Swordfish, Broccoli and Quinoa Fritters

cornichon and caper aioli

 

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

Linguini, braised rabbit with bitter green and sunflower seed pesto

 

 

Large Plates

Braised NEFF Beef

fried, roasted and marinated zucchini, roasted tomato, pine nut and pecorino

Farm Raised Artic Char

sweet corn and millet stew, basil, Romano beans and lemon

 

Fried Confit of Niman Ranch Pork Spare Ribs

grits, maple sweet and sour and marinated wax beans

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