Dinner Menu
Saturday, June 28th, 2014
Leaves, Shoots and Vegetables
Arugula and Hudson Valley Strawberries
shaved Parmesan, radish, black pepper and white balsamic
“Massaged” Berry Patch Green Kale and Tabbouleh
bulgur wheat, raisins, cucumber, mint, parsley, lemon and EVOO
Roasted Last of the Season Lenox Asparagus
baked Rawson Brook chevre, bitter greens and pine nut pesto
Woven Roots Japanese Turnips and Garlic Scapes
seaweed butter, scallion, fermented pineapple vinegar and white miso
Small Plates
Chilled Beet and Grapefruit Soup
pumpkin seeds, yogurt, pickled beets and grains of paradise
Trio of Bean Hummus
chickpea and tahini, black bean and smoked paprika, lima and lemon, toasts
Terrine of Vietnamese Pork
pickled vegetables, soft toasts, spicy aioli
Rabbit and Peanut Mole Tacos
almond romesco, slaw and jalapeno
semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomatoes, Lee farms ricotta, Parmesan and EVOO
Linguini, asparagus “Carbonara”, black truffle, speck and pecorino
Orecchiette, pork sausage, pepperoncini, leeks and navy beans
Pizzichi di Farro, braised Cricket Creek Veal, spinach and sofrito
Large Plates
Fried Maryland Soft Shelled Crabs
grits, capers, asparagus, collard greens (32.)
Hahn Style Marinated NEFF Skirt Steak
kimchi and ginger fried rice, cucumber, peanuts and scallion
Sautéed Idaho Trout
peas, carrots and toasted hazelnut pistou
Seared NY State Veal Flank
arugula, fried sage jus, garlic scapes, zucchini and grains
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.