Dinner Menu
Thursday, May 29th, 2014
Leaves, Shoots and Vegetables
12.
“Massaged” Berry Patch Kale
grapes, feta, pumpkin seeds, mint and yogurt
Head Lettuces
herbs, sherry vinaigrette and black pepper
Warm Lenox Asparagus
spring turnips, fava, southern ham, tarragon and a slow poached egg
Slow Roasted Organic Cali Carrots
pine nut milk, oranges, basil and baby wild spinach
Small Plates
10.
Fried Chicken Tacos
slaw, almond romesco, jalapeno and cilantro
Italian Harvest Sausage
North Plain Farm pork, fennel, black pepper and red bliss
Potato and Asparagus Chowder
brown butter and shallot
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, hazelnut pesto and Berle Farm crowdie
Lingiuni, spicy bone marrow and tomato sauce, crumbs
Large Plates
26.
Farm Raised Idaho Trout
cauliflower, navy beans, carrots and mussels
Fried “Confit” of Niman Ranch Pork Spare Ribs
collard greens, maple gastrique and grits
Sautéed Breast of La Belle Farm Moulard Duck
lentils, rhubarb, honey and thyme dressed baby greens
“Filet” of Painted Hills NY Strip
roasted asparagus, baked Rawson Brook chevre, morel puree (35.)
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.