Dinner Menu
Saturday, May 17th, 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
Long Island Bluefish Salad
ramps, cucumber and a toasted bagel
Steamed P.E.I. Mussels
sesame seeds and coconut milk
Seared Pork Rillettes
maple, pickles, mustard and lentils
Chicken Carnitas Tacos
almond romesco, summer slaw, jalapeno
Beef Tongue Chili
slow poached egg, Queso Blanco
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.
Roasted Vermont Quail
fried chicken, creamy grits, sweet pickle salad
Pan Roasted Alabama Catfish
capers, spring turnips, Swiss chard and crimini mushrooms
Sautéed Rhode Island Skate Wing
asparagus, potato, dilly beans and hollandaise
Long Island Bluefish
cabbage, rice and pork soubise, watercress
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.