Dinner Menu
Saturday, June 7th, 2014
Leaves, Shoots and Vegetables
12.
“Massaged” Berry Patch Kale
Maytag blue cheese, pickled Vidalia, bacon-date vinaigrette and walnuts
Young Arugula
Berle Farm Crowdie, orange, white balsamic and golden beets
Roasted Lenox Asparagus
baked Rawson Brook chevre, pine nut and bitter green pesto
Small Plates
10.
Chicken Carnitas Tacos
almond romesco, jalapeno summer slaw, cilantro
Sausage of Cricket Creek Veal, Morel and Sundried Tomato
green onion, sticky lentils and mustard greens
Pates of Bluefish and Sea Trout
dill, egg and Yukon salad, cucumber, black pepper and toasts
Marinated Montauk Squid
North Plain Farm pork sausage, spicy tomato, black olive vinaigrette, fennel
Asparagus Bisque
button mushrooms and melted shallot
Chicken Liver Mousse
rhubarb jam, mustards and toasts
semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomatoes, Lee farms ricotta, Parmesan and EVOO
Pizzichi di Farro, braised rabbit, pepperoncini, pickled garlic and kale
Linguini, asparagus “Carbonara”, black truffle, speck and pecorino
Large Plates
26.
Braised “Osso Buco” of Domestic Lamb
couscous, lemon, cumin and Leahey yogurt
Fried Confit of Niman Ranch Pork Spare Ribs
grits, spinach, pickled watermelon rind, maple gastrique
East Coast Halibut
roasted grape “bordelaise”, fennel, carrot and endive (32.)
Flank of NY State Veal
farro, fava, shallot, basil puree, peas and asparagus
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.