Dinner Menu
Friday, May 30th, 2014
Leaves, Shoots and Vegetables
12.
“Massaged” Berry Patch Kale
grapes, feta, pumpkin seeds, mint and yogurt
NY State Head Lettuces
herbs, sherry vinaigrette
Roasted Lenox Asparagus
baked Rawson Brook chevre, hazelnut and bitter green pesto
Whole Roasted Organic Cali Carrots
pine nut milk, oranges, basil and quinoa
Small Plates
10.
Clam and Hake Fritters
southern ham, spicy tomato nage
Italian Harvest Sausage
North Plain Farm pork, fennel, parsley and mustard
Potato and Asparagus Chowder
brown butter and shallot
Chicken Liver Mousse
raisin, rhubarb and marsala jam, pickled Vidalia, toasts
semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomatoes, Lee farms ricotta, Parmesan and EVOO
Pizzichi di Farro, braised rabbit, pepperoncini, Swiss chard and pickled garlic
Linguini, asparagus “carbonara”, speck, black truffle and black pepper
Orecchiette, spicy bone marrow and tomato sauce, crumbs
Large Plates
26.
Farm Raised Tasmanian Sea Trout
mussels, dill, couscous, lemon, peas and endive
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
Roasted Breast of Misty Knoll Chicken
spring turnips, asparagus, watercress and fava bean puree
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.