Dinner Menu
Friday, July 25th, 2014
Leaves and Vegetables
“Massaged” Green Kale
shiitake and button mushrooms, carrot, cucumber, seaweed, tamari basil vinaigrette
Woven Roots Young Butter Lettuces
Rawson Brook chevre dressing, apricots and toasted walnuts
Hudson Valley “Chopped” Corn Salad
blue cheese, tomato, zucchini, farro and buttermilk
Fritters of Japanese Salad Turnips
peanut butter, more turnips and fermented pineapple hot sauce
Small Plates
Trio of Bean Hummus
black bean and pumpkin seed, lima and spiced garlic, cranberry bean and green olive
Chicken Carnitas Tacos
almond romesco, jalapeno, summer slaw, cilantro
Peppered Mousse of Farm Raised Idaho Trout
toasted bagel, horseradish and pickles
Cricket Creek Veal Liverwurst
lentil salad, toasts, watercress, fried shallots, summer “kraut”
Semolina toasts (3.)
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, scape, sunflower seed and carrot top pesto, peas from the freezer, pecorino
Large Plates
Niman Ranch Pork Loin
black eyed peas and pickled watermelon BBQ, lettuces, creamed millet
Breast of Misty Knoll Chicken
summer cassoulet of fava beans, salsa verde and zucchini
Smoky Confit of Arctic Char
pea shoots, roma beans, bacon, corn, hothouse tomato
Black Bean Veggie Burger
cheddar ciabatta, pickled vegetable salad, aioli and braised beef ketchup (optional) 15.
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.