Dinner Menu

Friday, August 29th, 2014

 

Leaves and Vegetables

                                                                                 12.

Heirloom Tomatoes

toasted onion aioli, bacon, fried pickles and crumbs

 

Woven Roots Young Lettuces

blueberries, Maytag blue cheese and pumpkin seeds

Shaved Peach and Cucumber

farro, feta, mint and sunflower seeds

Crispy Organic Shiitake Mushrooms

napa cabbage, sesame, yellow wax beans and miso emulsion

Eggplant and Garlic Soup

Animal Farm buttermilk, tapenade

Small Plates

Chicken Carnitas Tacos

almond romesco, jalapeno slaw

Roasted Garlic and “Creamed” Kale Fritters

green olive mustard

Savory Leahey Farm Yogurt Panna Cotta

beets, Berry Patch melon, fine herbs and Walker Street black raspberry vinegar

Curried Pate of Long Island Bluefish

golden raisins, pickles, capers and toasts

Steamed P.E.I Mussels

smoky plum tomato and toasted cumin, black bean and corn

Semolina toasts (3.)

 

Pasta

15./22.

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

Spaetzle, roasted corn, Vidalia, shishito pepper, fresh tomato

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

 

Large Plates

Farm Raised Trout Almondine “En Española”

tomatillo salsa verde, brown butter, almonds, green beans and radish

Cutlet of Koch Farm Turkey Tender

button mushroom and Marsala gravy, peppers and onions

 

D’artgnan Family Farms Butcher’s Steak

zucchini fries, spicy ketchup, potato salad, arugula

Fried “Confit” of Pork Spare Ribs

grits, braised black eyed peas and collard greens, maple sweet and sour

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