Dinner Menu

Saturday, September 6th, 2014

share this:

 

 

Leaves and Vegetables

12.

 

Overmeade Gardens Beefsteak Tomato “Ratatouille”

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

Woven Roots Young Lettuces

cucumbers, Berry Patch melon, sunflower 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

Trout and Horseradish Mousse

pickles, mustard, toasts

Crispy Organic Shiitake Mushrooms

napa cabbage, sesame, yellow broad beans and miso emulsion

Pork Banh Mi Terrine

spicy pickles, ginger aioli

Marinated Spanish Octopus

cauliflower, sweet peppers, Ritz’s and tomato (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

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.