Dinner Menu
Sunday, June 29th, 2014
Leaves, Shoots and Vegetables
Arugula and Hudson Valley Strawberries
shaved Parmesan, radish, black pepper
“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
Young Lettuces with vinaigrette (8.)
Small Plates
Yukon Gold and Havarti Croquettes
fried egg and garlic aioli
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
Orecchiette, pork sausage, pepperoncini, leeks and navy beans
Pizzichi di Farro, braised Cricket Creek Veal, spinach, speck and sofrito
Large Plates
Seared NY State Veal Flank
arugula, fried sage jus, garlic scapes, zucchini and grains
Pan Fried Maryland Soft Shelled Crabs
kimchi and ginger fried rice, cucumber, jalapeno and scallion (32.)
Fried “Confit” of Niman Ranch Pork Spare Ribs
grits, collard greens and maple sweet and sour
Sautéed Farm Raised Idaho Trout
peas, carrots, asparagus and toasted hazelnut pistou
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.