Dinner Menu
Sunday, July 27th, 2014
Leaves and Vegetables
“Marinated” Green Kale
shiitake and button mushrooms, carrot, cucumber, seaweed, tamari vinaigrette
Watercress
Rawson Brook chevre dressing, apricots, walnuts
Spinach and Romaine
lentils, shallot vinaigrette, blue cheese, croutons
“Chopped” Hudson Valley Sweet Corn Salad
cheddar, tomato, farro and buttermilk
Fritters of Japanese Salad Turnips
peanut butter, more turnips, mussels 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
Soup of Jen’s Beets
pine nuts, Leahey yogurt
Peppered Mousse of Farm Raised Idaho Trout
toasted bagel, horseradish and pickles
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
Large Plates
Fried Confit of Niman Ranch Pork Spare Ribs
creamed millet, maple sweet and sour, spinach
Breast of Misty Knoll Chicken
summer cassoulet of fava beans, salsa verde, zucchini, peas and carrots
Smoky Confit of Arctic Char
pea shoots, roma beans, bacon, corn, hothouse tomato
Braised NEFF Beef
fried rice, broccoli, pickled garlic, spicy cabbage and scallions
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.