Dinner Menu
Sunday, May 11th, 2014
Leaves
10.
Green Olive Caesar
green leaf lettuce, dilly beans
Spinach and “Massaged” NY State Kale
grapes, mint, feta, pumpkin seeds and Leahey farm yogurt
Mustard Greens and Mushroom Salad
lentils, slow poached egg
Watercress and Rhubarb
brie emulsion, croutons and exotic peppercorns
Small Plates
10.
Cauliflower and Ramp Soup
basil, chives and popcorn
Beef Tongue Tacos
refried beans, slaw, jalapeno and almond romesco
Crispy Pork Spare Ribs
sweet onion gastrique
Bluefish Salad
pickled cucumber, wild leek, toasted bagel
semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomatoes, Lee farms ricotta, Parmesan and EVOO
Orecchiette, North Plain farm pork sausage, wilted greens, peas and pecorino
Linguini, Leahey farm shortrib “Bolognese”, toasted crumbs
Spaetzle, button mushrooms, marsala, duck sausage and fennel
Large Plates
25.
Creek Stone Butcher’s Steak
carrots, fried potato, ramp and sunflower seed pesto and Vidalia onions
Farm Raised Trout
white bean and pickled garlic puree, Swiss chard, roasted cauliflower
Bluefish and Pork Belly
cilantro emulsion, jasmine rice, brined onion and jalapeno
Soy Caramel Pulled Pork, cabbage and cucumber salad, fermented pineapple, sesame
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.