Dinner Menu
Friday, July 18th, 2014
Leaves and Vegetables
“Massaged” Green Kale
peanut butter and sesame dressing, cucumber, fried 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
Frye’s Green-“ish” Mango and Raw Zucchini Salad
cilantro and coconut pesto, Jonah crab
Small Plates
Trio of Bean Hummus
fava bean and new garlic, pinto “refrito”, chickpea and tomato
Chicken Liver and Vidalia Onion Mousse
mustard, pickles, toasts, grape and raisin jam
Rabbit Carnitas Tacos
almond romesco, jalapeno, summer slaw, cilantro
Swordfish “Salad”
bagel, rye and matzo
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
Linguini, braised lamb ragout, mint, sunflower seed and feta pesto
Large Plates
Niman Ranch Pork Loin
collard greens and black eyed peas, pickled watermelon rind, grits, fried green tomatoes
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, celery, chervil, dill, lemon
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.