Dinner Menu

Friday, August 8th, 2014

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Leaves and Vegetables

                                                                                 12.

Cherry Tomatoes

cherry tomato vinaigrette, pine nuts, peppered crumbs and young lettuces

Chilled Soup of Roasted Nectarines

smoked beet “tartare”, yogurt, chervil

 

Shaved Peach and Cucumber

wheat berries, feta, mint and sunflower seeds

Swordfish and broccoli fritters (10.)                           Semolina toasts (3.)

 

 

Small Plates

Trio of Hummus

split pea and smoked paprika, chick peas and garlic, carrot and horseradish

Pork Belly Tacos

almond romesco, jalapeno and summer slaw

Steamed Mussels

pickled garlic scape broth, spicy carrots

Crispy Shiitake Mushrooms

sesame, green beans, napa cabbage and miso

Marinated Maine Lobster

roasted jalapeno emulsion, popcorn, buttermilk corn salad and tomato (16.)

 

 

Pasta

15./22.

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

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

 

Orecchiette,braised rabbit, bitter green sunflower seed pesto, peas from the freezer

Linguini, creamed corn, basil, almost manchego like cheese, Tabasco crumbs

 

 

Large Plates

Braised NEFF Beef

crumbled fry, black trumpet, chanterelle, blue cheese and arugula salad

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, mustard greens and lobster dashi gravy

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