Dinner Menu
Tuesday, June 3rd, 2014
Leaves, Shoots and Vegetables
12.
“Massaged” and Roasted Berry Patch Kale
Crowdie, pickled Vidalia, sherry and button mushrooms
NY State Lettuces
grapes, feta, pumpkin seeds, mint and yogurt
Roasted Lenox Asparagus
baked Rawson Brook chevre, pine nut pesto
Small Plates
10.
Clam and Hake Fritters
southern ham, spicy tomato nage
Chicken Carnitas Tacos
almond romesco, jalapeno summer slaw, cilantro
Marinated Montauk Squid
boudin noir, navy beans and oranges
Asparagus Bisque
curry, popcorn, slow poached egg and brown butter
Chicken Liver Mousse
raisin, rhubarb and marsala jam, pickled peaches, toasts
semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomatoes, Lee farms ricotta, Parmesan and EVOO
Pizzichi di Farro, braised rabbit, pepperoncini, Swiss chard and pickled garlic
Orecchiette, spicy bone marrow tomato sauce, crumbs
Linguini, asparagus “carbonara”, black truffle, speck and pecorino
Large Plates
26.
Farm Raised Tasmanian Sea Trout
mussels, dill, couscous, lemon, peas
Fried Confit of Niman Ranch Spare Ribs
grits, collard greens, maple gastrique
East Coast Halibut
roasted grape “bordelaise”, fennel, endive and carrot (32.)
Flank of NY State Veal
farro, fava, shallot, morel puree and asparagus
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.