Dinner Menu
Thursday, July 10th, 2014
Leaves, Shoots and Vegetables
Woven Roots Young Lettuces
Rawson Brook chevre vinaigrette, walnuts and apricot
“Massaged” Berry Patch Green Kale
peanut butter and sesame dressing, cucumber, more peanuts
Overmeade Gardens Garlic Scapes
speck, farm egg , pine nut, caper and sourdough salsa verde
Young Lettuces with vinaigrette (8.)
Small Plates
Trio of Bean Hummus
chickpea and tahini, lima and rye, lentil and mustard
Chicken Liver and Caramelized Onion Mousse
mustard, toasts, iceberg chutney
Chilled Zucchini and Feta Soup
Leahey farm yogurt and mint tzatziki
Chicken Carnitas Tacos
almond romesco, jalapeno, summer slaw, cilantro
Crispy Washington State Oysters
our ranch, bacon dressed peas and pea shoots (15.)
semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomatoes, Lee farms ricotta, Parmesan and EVOO
Orecchiette, spicy pork sausage, pepperoncini, Swiss chard and black olives
Linguini, bitter green and sunflower seed pesto, fried thyme
Summer squash “mac and cheese”, shells,Tabasco crumbs
Large Plates
Seared NEFF Skirt Steak
lentils, roasted sweet onions, carrot “steak sauce’’
Roasted NY State Veal Flank
zucchini, Yukon golds, garlic scapes, button mushrooms and arugula pesto
Pan Seared Swordfish
roasted tomato fondue, broccoli, fennel and green olives (32.)
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.