Dinner Menu

Thursday, September 11th, 2014

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Leaves and Vegetables

12.

 

Marinated Overmeade Gardens Beefsteak Tomato “Ratatouille”

eggplant, zucchini, garlic, chili flake and mozzarella

Woven Roots Young Lettuces

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

Beets, Peaches and Balsamics

farro, warm Rawson Brook chevre, Matty’s sweet onion and hazelnuts

Small Plates

10.

Smoky Braised Beef and Collard Green Tacos

almond romesco, jalapeno corn slaw

Fresh Tomato Soup

lentils, pork belly and Ritz

Trout and Horseradish Mousse

pickles, mustard, toasts

Crispy Shiitake Mushrooms

napa cabbage, sesame, pickled yellow broad beans and miso emulsion

Kimchi and Beef Meatballs

more kimchi, peanuts

Fish Fritters

leeks, aioli, caper, Rachel’s potatoes and parsley

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, 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.