Dinner Menu
Tuesday, June 24th, 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 tahini, split pea and chili, lima and lemon, toasts
Danish Havarti and American Beef Meatballs
poppy, sesame, mustard, and dill seed, 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”
Whitefish Fritters
sauerkraut aioli
semolina toasts (3.)
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, beef and ginger fried rice, cucumber, peanut butter and scallion
Pan Fried Soft Shell Crabs
jalapeno emulsion, peas and shoots, carrots and zucchini (32.)
Roasted La Belle Farm Duck Breast
spinach, radish, strawberry, spiced rhubarb jam, quinoa
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.