Dinner Menu
Sunday, June 22nd, 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
Roasted Lenox Asparagus
baked Rawson Brook chevre, garlic scape and pine nut 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
Lemon, Olive Oil and Asparagus Soup
sundried tomato, chili and herbs
Curried Pate of Cape Cod Bluefish
pickled raisin and celery, mango and coconut puree, purple carrot “wasabi”
Dogfish Tacos
almond romesco, jalapeno and slaw
semolina toasts (3.) fish fritters with aioli (10.)
Pasta
15./22.
Penne, roasted tomatoes, Lee farms ricotta, Parmesan and EVOO
Orecchiette, pork sausage, pepperoncini, leeks and navy beans
Linguini, asparagus “Carbonara”, black truffle, speck and pecorino
Large Plates
Fried Confit of Niman Ranch Pork Spare Ribs
grits, black eyed peas, sweet potato and maple gastrique
Hahn Style Marinated NEFF Skirt Steak
garlic scape and ginger fried rice, cucumber, peanuts and scallion
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.