Dinner Menu
Saturday, May 31st, 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, pine nut, basil and garlic
Small Plates
10.
Clam and Hake Fritters
southern ham, spicy tomato nage
Chicken Carnitas Tacos
almond romesco, jalapeno summer slaw, cilantro
Marinated Montauk Squid
boudin noir, navy beans, orange and fennel
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
Orecchiette, spicy bone marrow tomato sauce, crumbs
Large Plates
26.
Farm Raised Tasmanian Sea Trout
mussels, dill, couscous, lemon, peas and endive
Fried Confit of Niman Ranch Spare Ribs
grits, collard greens, maple gastrique
Seared Filet of Painted Hills NY Strip
morel puree, asparagus, roasted potato, garlic, watercress and shallot (35.)
Pan Roasted Breast of Misty Knoll Chicken
salad of Mill River young mustard greens, carrots, honey, thyme and lentils
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.