Dinner Menu
Friday, June 6th, 2014
Leaves, Shoots and Vegetables
12.
“Massaged” and Roasted Berry Patch Kale
Maytag blue, pickled Vidalia, bacon-date vinaigrette and walnuts
Young Arugula
Berle Farm Crowdie, orange, white balsamic and fennel
Roasted Lenox Asparagus
baked Rawson Brook chevre, pine nut pesto
Small Plates
10.
Fritters of Clam and Bacon
dilly bean aioli
Chicken Carnitas Tacos
almond romesco, jalapeno summer slaw, cilantro
Pates of Bluefish and Sea Trout
dill, egg and Yukon salad, cucumber, black pepper and toasts
Marinated Montauk Squid
Italian harvest sausage, spicy tomato, black olive vinaigrette
Asparagus Bisque
slow poached egg, button mushroom and melt shallot
Chicken Liver Mousse
rhubarb jam, mustards and toasts
semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomatoes, Lee farms ricotta, Parmesan and EVOO
Orecchiette, spicy bone marrow tomato sauce, crumbs
Linguini, asparagus “Carbonara”, black truffle, speck and pecorino
Large Plates
26.
Braised “Osso Buco” of Domestic Lamb
couscous, lemon, cumin, Leahey yogurt and carrots
Fried Confit of Niman Ranch Spare Ribs
grits, spinach, pickled watermelon rind, maple gastrique
East Coast Halibut
roasted grape “bordelaise”, fennel and endive (32.)
Flank of NY State Veal
farro, fava, shallot, basil puree and asparagus
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.