Dinner Menu
Friday, May 23rd, 2014
Shoots and Leaves
12.
Roasted Overmeade Asparagus
baked Rawson Brook chevre, watercress and pistachio pesto
“Massaged” Berry Patch Kale
grapes, feta, pumpkin seeds, mint and yogurt
Organic Green Leaf Caesar
green olives, crushed potato chips
Warm Spinach Salad
lentils, seared pork crouton, maple
Small Plates
10.
Pork Belly Tacos
summer slaw, almond romesco, jalapeno and cilantro
Warm Asparagus Bisque
slow poached farm egg, brown butter, popcorn and curry
Beef Tongue Chili
crispy tortilla, queso blanco, black pepper
Fish Fritters
fennel and caper aioli, lettuces
Farm Raised Trout Pate
ramp, rye and cucumber
Chicken Liver Parfait
warm blueberry and ginger jam, toasts
semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomatoes, Lee farms ricotta, Parmesan and EVOO
Linguini, button mushroom crema, Swiss chard and duck
Braised rabbit, orecchiette, speck, asparagus and pepperoncini
Large Plates
26.
Rhode Island Hake and P.E.I. Mussels
fava bean, saffron, cauliflower, shallot
Braised Osso Buco of Domestic Lamb
warm salad of navy beans, farro, black olives and parsley
La Bella Farm Moulard Duck Breast
Walker street rhubarb, celery, peppercorns, verjus and spinach
“Filet” of Painted Hills NY Strip
asparagus, crushed Yukon’s, “béarnaise” butter, pine nut and artichoke puree (35.)
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.