Dinner Menu
Saturday, May 24th, 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
Green Olives and Spinach
tasso, Vidalia onions and sourdough crisps
Small Plates
10.
Chicken Carnitas Tacos
summer slaw, almond romesco, jalapeno and cilantro
Spicy Carrot and Paprika Soup
steamed cockles
Warm Asparagus Bisque
slow poached farm egg, brown butter, popcorn and curry
Fish Fritters
fennel and caper aioli, lettuces
Farm Raised Trout Pate
pickles, cucumber and egg salad
Chicken Liver Parfait
warm blueberry and ginger jam, toasts
semolina toasts (3.) beef tongue chili (10.)
Pasta
15./22.
Penne, roasted tomatoes, Lee farms ricotta, Parmesan and EVOO
Linguini, duck, broccoli rabe and button mushroom crema
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
black tea vinegar, lentils, lettuces and young carrots
“Filet” of Painted Hills NY Strip
asparagus, crushed Yukon golds, “béarnaise” butter, pine nut and artichoke puree (35.)
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.