Dinner Menu

Tuesday, September 2nd, 2014

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Leaves and Vegetables

Walker Street Cherry Tomatoes

eggplant tapenade, black olive yogurt and pickled garlic scape

Woven Roots Young Lettuces

roasted beets, Berry Patch Melon, white balsamic and pumpkin seeds

Shaved Peach and Cucumber

farro, feta, Hope’s shiso and sunflower seeds


Small Plates

Chicken Carnitas Tacos

almond romesco, jalapeno slaw

Curried Pate of Long Island Bluefish

golden raisins, celery, capers, peas shoots and toasts

Crispy Organic Shiitake Mushrooms

napa cabbage, sesame, yellow wax beans and miso emulsion

Pork Banh Mi Terrine

spicy pickles, ginger aioli

Semolina toasts (3.)

 

Mid

Marinated Spanish Octopus

lipstick pepper puree, Ritz, roasted zucchini and cauliflower

Brined and Fried Vermont Quail

warm stew of sweet corn, roasted onion, shisito and tomatoes

 

 

Pasta

15./22.

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

Orecchiette, lamb, beef and eggplant ragout, spicy crumbs, Pecorino

 

 

Large Plates

Farm Raised Arctic Char

tomatillo salsa verde, brown butter, almonds, green beans, poblano

Fried Confit of Pork Spare Ribs

grits, greens, black eyed peas and maple gastrique

Roasted Tender of Koch Farm Turkey

carrots, peas from the freezer, melted cabbage and horseradish

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