Dinner Menu
Saturday, July 5th, 2014
Leaves, Shoots and Vegetables
Arugula and Hudson Valley Strawberries
shaved Parmesan, black pepper, red wine
“Massaged” Berry Patch Green Kale
Rawson Brook chevre dressing, beets and pumpkin seeds
Overmeade Gardens Garlic Scapes
speck, parsley, farm egg , pine nut, caper and sourdough salsa verde
Young Lettuces with vinaigrette (8.)
Small Plates
Trio of Bean Hummus
chickpea and tahini, black bean and smoked paprika, black eyed pea and date
Chilled Zucchini and Feta Soup
Leahey farm yogurt and mint tzatziki
Marinated Montauk Squid
peanut butter, ginger, lemongrass, cucumber and coconut milk
Rhode Island Skate Tacos
almond romesco, brined jalapeno summer slaw
Crispy Washington State Oysters
bacon and hazelnut pistou, pea shoots and chives (15.)
semolina toasts (3.) Chicken Liver Mousse (10.)
Pasta
15./22.
Penne, roasted tomatoes, Lee farms ricotta, Parmesan and EVOO
Pizzichi di Farro, pepperoncini, braised veal, carrot sofrito
Linguini, summer squash “mac and cheese”, Tabasco crumbs
Orecchiette, rabbit, bitter green and sunflower seed pesto, fried thyme
Large Plates
Fried “Confit” of Niman Ranch Pork Spare Ribs
grits, braised collards and a maple sweet and sour
Pan Roasted Breast of Misty Knoll Chicken
crawfish gravy “dirty” rice, extra skin, zucchini
Steamed Rhode Island Atlantic Pollock
clam and leek chowder, dill, fennel and potato
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.