Dinner Menu

Tuesday, September 9th, 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

cauliflower, 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

Semolina toasts (3.)

 

 

Pasta

15./22.

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

Orecchiette, pork sausage, Swiss chard, black olives and pepperoncini

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

 

 

Large Plates

26.

Montauk Fluke

vinegar braised collard greens, sweet corn and pickled mustard seeds

Smoky Braised Beef

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

Tender of Koch Farm Turkey

carrots, peas, Italian broccoli and roasted onion

Five Course Menu Tasting

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