Dinner Menu

Wednesday, September 10th, 2014

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Leaves and Vegetables

12.

 

Marinated Overmeade Gardens Beefsteak Tomato “Ratatouille”

eggplant, zucchini, parsley, garlic, chili flake and mozzarella

Woven Roots Young Lettuces

Berry Patch melon, yogurt vinaigrette, sunflower, poppy and pumpkin seeds

Beets, Peaches and Balsamics

farro, chevre, Matty’s sweet onion and hazelnuts

Small Plates

10.

Chicken Carnitas Tacos

almond romesco, jalapeno slaw

Fresh Tomato Soup

lentils, pork belly and Ritz

Trout and Horseradish Mousse

pickles, mustard, toasts

Crispy Organic Shiitake Mushrooms

napa cabbage, sesame, yellow broad beans and miso emulsion

Kimchi and Beef Meatballs

more kimchi, peanuts

Toast of Braised Beef and Collard Greens

spicy corn salsa

Semolina toasts (3.)

 

 

Pasta

15./22.

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

Orecchiette, pork sausage, greens, black olives and pepperoncini

Linguini, leeks, corn, kale, black pepper and cream

 

 

Large Plates

26.

Montauk Fluke

spaghetti squash and fennel puree, sweet peppers, honey, cauliflower and currants

Lucki 7 Pork Flat Iron

peas and carrots, Italian broccoli, mustard seed and roasted onion

Tender of Koch Farm Turkey

clams, zucchini, celery, corn, bacon, Brussels tops, tomato and garlic

Five Course Menu Tasting

  1. per person

 

 

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

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. Before placing your order, please inform your server if a person in your party has a food allergy. Meals Tax is 7%, 6.25% MA and .75% Local