Dinner Menu

Thursday, August 7th, 2014

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Leaves and Vegetables

                                                                                 12.

Young Lettuces

blistered cherry tomato vinaigrette, white balsamic and peppered crumbs

“Massaged” Green Kale

buttermilk, bacon, blue cheese and sweet corn

Crispy Shitake Mushrooms

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

 

Shaved Peach and Cucumber

wheat berries, feta, mint and sunflower seeds

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

 

Small Plates

Trio of Hummus

split pea and smoked paprika, lima and Old Bay, carrot and horseradish

Pork Belly Tacos

almond romesco, jalapeno and summer slaw

Steamed Mussels

pickled garlic scape broth, spicy carrots

Swordfish, Broccoli and Quinoa Fritters

cornichon and caper aioli

Marinated Maine Lobster

“creamed” corn, cherry tomato, roasted jalapeno emulsion and popcorn (16.)

 

Pasta

15./22.

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

 

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

Linguini, braised rabbit, peas from the freezer with bitter green and sunflower seed pesto

 

Large Plates

Braised NEFF Beef

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

Farm Raised Arctic Char

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

 

Roasted Breast of Misty Knoll Chicken

Hudson Valley apricots, fine herbs, wilted lettuces and fennel

Steamed Atlantic Pollock

rice “crust,” shiso, ginger, carrots, daikon and lobster dashi

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