Dinner Menu
Tuesday, July 22nd, 2014
Leaves and Vegetables
“Massaged” Green Kale
peanut butter and sesame dressing, cucumber
Woven Roots Young Lettuces
Rawson Brook chevre dressing, apricots and toasted walnuts
Austin’s Green-“ish” Mango and Beet Salad
Jonah crab, farro, sherry vinegar, basil and coconut
Soup of Early Hot House Tomatoes and Toasted Uncured Garlic
speck, pickled rock shrimp and croutons
Small Plates
Trio of Bean Hummus
black bean and pumpkin seed, lima and caraways, cranberry bean and green olive
Croquettes of Rice and Fermented Soybean
kimchi hot sauce, seaweed, Japanese salad turnips and scallion
Rabbit Carnitas Tacos
almond romesco, jalapeno, summer slaw, cilantro
Whipped Canadian Swordfish Confit
bagel, horseradish, parsley, egg and matzo
Semolina toasts (3.) Chicken liver mousse (10.)
Pasta
15./22.
Penne, roasted tomatoes, Lee farms ricotta, Parmesan and EVOO
Pizzichi di Farro, spicy pork sausage, pepperoncini, greens and black olives
Summer squash “mac and cheese” Vermont cheddar, shells,Tabasco crumbs
Linguini, braised shortrib, mushroom crema and pecorino
Large Plates
Niman Ranch Pork Loin
collard greens and black eyed peas, pickled watermelon rind, grits, fried green tomatoes
Fried Soft Shelled Crabs
herbs, butter lettuces, petite Caesar
Roasted Cavandash Quail
lentils, pea shoots, peas, crème fraiche and chives
Braised Vermont Beef
roasted summer vegetables, zucchini “kraut”, Maytag blue
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.