Dinner Menu
Thursday, July 17th, 2014
Leaves and Vegetables
“Massaged” Green Kale
peanut butter and sesame dressing, cucumber, shallots
Matty’s Very Limited Sugar Snaps
crème fraiche ranch, bacon, pea shoots and more peas
Woven Roots Young Lettuces
Rawson Brook chevre dressing, apricots and toasted walnuts
Slow Roasted Beets and Carrots
Leahey farm pine nut and basil yogurt, mandarin and farro
Small Plates
Trio of Bean Hummus
split pea and chili, pinto “refrito”, chickpea and tomato
Chicken Liver and Vidalia Onion Mousse
mustard, pickles, toasts, cranberry and raisin jam
Fried Oyster Tacos
almond romesco, jalapeno, summer slaw, cilantro (12.)
Curried Bluefish Salad with Frye’s Firm Mango
coconut and cilantro pesto, matzo
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
Linguini, lamb and fresh tomato ragout, mint pesto, feta
Large Plates
Brined Niman Ranch Pork Loin
collard greens and black eyed peas, pickled watermelon rind, grits
Breast of La Belle Farm Duck
satsuma, salad turnips, spicy fermented pineapple vinegar, carrots, lentils
Seared Creekstone Butcher’s Steak
broccoli, garlic scapes, roasted yukons, Havarti fondue and leeks
Sautéed Farm Raised Idaho Trout
zucchini, summer squash, fried green tomatoes and Italian herbs
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.