Dinner Menu
Friday, June 20th, 2014
Leaves, Shoots and Vegetables
Woven Roots Young Lettuces
strawberry, rhubarb, red onion, cucumber and yogurt
“Massaged” Berry Patch Green Kale
grapefruit, tarragon, pumpkin seeds, champagne and beets
Marinated Garlic Scapes, Young Zucchini and Squid
chili flakes, lemon, sundried tomatoes and oregano
Roasted Lenox Asparagus
baked Rawson Brook chevre, pine nut and arugula pesto
Small Plates
Trio of Bean Hummus
chickpea and lemon, split pea and chili, pinto and tomato, toasts
Danish Havarti and American Beef Meatballs
poppy, sesame, mustard, Vidalia and iceberg
Curried Pate of Cape Cod Bluefish
pickled raisin and celery, mango and coconut puree, purple carrot “wasabi”
Fried Soft Shell Crab Tacos
almond romesco, slaw, jalapeno and lime (15.)
semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomatoes, Lee farms ricotta, Parmesan and EVOO
Pizzichi di Farro, pork sausage, pepperoncini, leeks and Swiss chard
Linguini, asparagus “Carbonara”, black truffle, speck and pecorino
Spiced spaetzle, braised lamb shank ragout, mint and yogurt
Large Plates
Fried Confit of Niman Ranch Pork Spare Ribs
grits, black eye peas, sweet potato and maple gastrique
Hahn Style Marinated NEFF Skirt Steak
garlic scape and ginger fried rice, cucumber, peanuts and cilantro
Pan Seared Halibut
jalapeno emulsion, peas and shoots, carrots and zucchini (32.)
Roasted La Belle Farm Duck Breast
warm spinach, spring turnips, preserved blueberries, quinoa and black pepper
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.