Dinner Menu
Friday, May 16th, 2014
Shoots and Leaves
12.
Organic Green Leaf Lettuce
artichoke and whey vinaigrette, black olives, fried garlic and farro
“Massaged” NY State Kale
grapes, mint, feta, pumpkin seeds and Leahey farm yogurt
Pan Roasted Lenox Asparagus
warm Rawson Brook Chevre, turnip green and sunflower seed pesto
Small Plates
10.
Spicy Carrot and Paprika Soup
cultured cheese curds and scallion
Long Island Bluefish Salad
watercress salad, ramp, cucumber and a toasted bagel
Steamed P.E.I. Mussels
sesame seeds and coconut milk
Seared Pork Rillettes
maple, pickles, slow poached egg and lentils
Chicken Carnitas Tacos
almond romesco, summer slaw, jalapeno
semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomatoes, Lee farms ricotta, Parmesan and EVOO
Linguini, North Plain Farm pork sausage, peas and pepperoncini
Basil Spaetzle, duck, eggplant and button mushroom cream
Large Plates
26.
Brined and Roasted Vermont Quail
creamy grits and spicy collard greens
Pan Roasted Alabama Catfish
caper and basil potato puree, dressed spinach
Line Caught Long Island Bluefish
jasmine rice, asparagus, sauce béarnaise
Creekstone Meatloaf Sandwich
beef tongue chili, provolone, lettuces, cracked wheat and crumbled fries (15.)
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.