Dinner Menu

Friday, September 5th, 2014

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Leaves and Vegetables

12.

 

Berry Patch Cherry Tomatoes

eggplant tapenade, black olive yogurt, mozzarella and pickled garlic scapes

Woven Roots Young Lettuces

cucumbers, Berry Patch melon and sunflower seeds

Beets, Peaches and Balsamics

farro, warm chevre and Matty’s sweet onion, pumpkin seeds

Small Plates

10.

Chicken Carnitas Tacos

almond romesco, jalapeno slaw

Curried Pate of Long Island Bluefish

golden raisins, capers, pea shoots and toasts

Crispy Organic Shiitake Mushrooms

napa cabbage, sesame, yellow broad beans and miso emulsion

Pork Banh Mi Terrine

spicy pickles, ginger aioli

Brined and Fried Vermont Quail

warm stew of sweet corn, roasted onion, fresno chilies and tomatoes (14.)

Semolina toasts (3.)

 

 

Pasta

15./22.

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

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

Linguini, leeks, corn, kale, herbs and cream

 

 

Large Plates

26.

Farm Raised Arctic Char

tomatillo salsa verde, brown butter, almonds, Italian broccoli, poblano

Smoky Braised Beef

collard greens, sweet corn and pickled mustard seeds

Roasted Flank of New York State Veal

carrots, peas from the freezer, melted cabbage and horseradish

Smoky Tender of Koch Farm Turkey

mussels, potato, celery, Brussels tops, bacon and garlic

 

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