Dinner Menu
Tuesday, May 27th, 2014
Shoots and Leaves
12.
“Massaged” Berry Patch Kale
grapes, feta, pumpkin seeds, mint and yogurt
Hydro Boston Bibb Lettuce
herbs, sherry vinaigrette and radish
Pan Roasted Overmeade Asparagus
Rawson Brook chevre, watercress and pistachio pesto
Steamed Asparagus
tasso, hollandaise, fried egg, chives
Small Plates
10.
Chicken Carnitas Tacos
summer slaw, almond romesco, jalapeno and cilantro
Skate Fritters
dilly bean aioli
Cockles and Bone Marrow
tomato and chilies
Farm Raised Trout Pate
pickles, horseradish, toasts
Italian Harvest Sausage
North Plain Farm pork, fennel, orange and red bliss salad
semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomatoes, Lee farms ricotta, Parmesan and EVOO
Braised rabbit, orecchiette, asparagus, speck and pepperoncini
Pecorino dumplings, wilted greens, pickled garlic and Berle Farm crowdie
Large Plates
26.
Farm Raised Idaho Trout
cauliflower, navy beans, mussels and saffron
Fried “Confit” of Niman Ranch Pork Spare Ribs
fresh kimchi rub, sesame, cabbage salad and grits
New York State Open Pasture Veal
fava, couscous, garlic, carrots, pine nuts, basil and lemon
“Filet” of Painted Hills NY Strip
asparagus, morels, crushed yukons, “béarnaise” butter (35.)
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.