Dinner Menu
Friday, July 11th, 2014
Leaves 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
Roasted Garlic Scapes from Matty’s Garden
speck, egg, morel and arugula pesto
Young Lettuces with vinaigrette (8.)
Small Plates
Trio of Bean Hummus
split pea and chili, lima and rye, lentil and mustard
Farm Raised Idaho Trout Pate
wasabi tobiko, BMB dark rye, carrots and golden raisins
Chicken Carnitas Tacos
almond romesco, jalapeno, summer slaw, cilantro
Crispy Washington State Oysters
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
Summer squash “mac and cheese” Vermont cheddar, shells,Tabasco crumbs
Large Plates
NY State Veal Flank
button mushrooms, roasted sweet onions, carrot “steak sauce,’’ Yukon gold potato
Breast of Misty Knoll Chicken
extra skin, sweet potato puree, Satsuma, salad turnips, spicy fermented pineapple vinegar
Pan Seared Swordfish
roasted tomato fondue, broccoli, fennel, farro and green olives
Fried Soft Shelled Crabs
flying saucer squash, garlic scapes, basil, leeks, crawfish crema (32.)
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.