Dinner Menu

Tuesday, July 22nd, 2014

 

 

Leaves and Vegetables

“Massaged” Green Kale

peanut butter and sesame dressing, cucumber

Woven Roots Young Lettuces

Rawson Brook chevre dressing, apricots and toasted walnuts

Austin’s Green-“ish” Mango and Beet Salad

Jonah crab, farro, sherry vinegar, basil and coconut

Soup of Early Hot House Tomatoes and Toasted Uncured Garlic

speck, pickled rock shrimp and croutons

 

 

Small Plates

Trio of Bean Hummus

black bean and pumpkin seed, lima and caraways, cranberry bean and green olive

Croquettes of Rice and Fermented Soybean

kimchi hot sauce, seaweed, Japanese salad turnips and scallion

Rabbit Carnitas Tacos

almond romesco, jalapeno, summer slaw, cilantro

Whipped Canadian Swordfish Confit

bagel, horseradish, parsley, egg and matzo

Semolina toasts (3.)                Chicken liver mousse (10.)

 

 

Pasta

15./22.

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

Pizzichi di Farro, spicy pork sausage, pepperoncini, greens and black olives

 

Summer squash “mac and cheese” Vermont cheddar, shells,Tabasco crumbs

Linguini, braised shortrib, mushroom crema and pecorino

 

 

Large Plates

Niman Ranch Pork Loin

collard greens and black eyed peas, pickled watermelon rind, grits, fried green tomatoes

Fried Soft Shelled Crabs

herbs, butter lettuces, petite Caesar

Roasted Cavandash Quail

lentils, pea shoots, peas, crème fraiche and chives

 

Braised Vermont Beef

roasted summer vegetables, zucchini “kraut”, Maytag blue

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