Dinner Menu
Tuesday, July 1st, 2014
Leaves, Shoots and Vegetables
Arugula and Hudson Valley Strawberries
shaved Parmesan, black pepper, red wine
“Massaged” Berry Patch Green Kale
yogurt and beet dressing, golden beets, grapefruit, pumpkin seeds, grains of paradise
Woven Roots Japanese Turnips and Garlic Scapes
seaweed butter, scallion, fermented pineapple vinegar and white miso
Young Lettuces with vinaigrette (8.)
Small Plates
Yukon Gold and Havarti Croquettes
sauerkraut aioli
Trio of Bean Hummus
chickpea and tahini, black bean and smoked paprika, black eyed pea and date, toasts
Terrine of Vietnamese Pork
pickled vegetables, spicy aioli
Peppered Trout Pate
iceberg chutney, chives, almost generic white and rye toasts
Rabbit and Peanut Mole Tacos
almond romesco, slaw and jalapeno
semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomatoes, Lee farms ricotta, Parmesan and EVOO
Orecchiette, pork sausage, pepperoncini, leeks and spinach
Linguini, asparagus “carbonara”, speck, pecorino and black truffle
Large Plates
Seared NY State Veal Flank
arugula, fried sage jus, asparagus, zucchini and wheat grains
Pan Fried Maryland Soft Shelled Crabs
peas, carrots, brined jalapeno emulsion and pea shoots (32.)
Crispy “Confit” of Niman Ranch Pork Spare Ribs
grits, collard greens and maple sweet and sour
Fried Oyster Po Boy, bacon dressed lettuces, hot sauce optional (22.)
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.