Dinner Menu
Friday, July 4th, 2014
Leaves, Shoots and Vegetables
Arugula and Hudson Valley Strawberries
shaved Parmesan, black pepper, red wine
“Massaged” Berry Patch Green Kale
Rawson Brook chevre dressing, beets and pumpkin seeds
Overmeade Gardens Garlic Scapes
speck, parsley, farm egg , pine nut, caper and sourdough salsa verde
Young Lettuces with vinaigrette (8.)
Small Plates
Trio of Bean Hummus
chickpea and tahini, black bean and smoked paprika, black eyed pea and date
Chicken Liver and Vidalia Onion Mousse
more onions and mustards
Chilled Peanut Butter and Pea Soup
lemongrass, coconut milk, marinated rice salad
Rhode Island Skate Tacos
almond romesco, brined jalapeno summer slaw
Crispy Washington State Oysters
bacon, hazelnut pistou, pea shoots and chives (15.)
semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomatoes, Lee farms ricotta, Parmesan and EVOO
Pizzichi di Farro, pepperoncini, braised veal, carrot sofrito
Linguini, asparagus “carbonara”, basil, pecorino and black truffle
Large Plates
Seared NY State Veal Flank
arugula, fried sage jus, carrots, zucchini and wheat grains
Seared Pollock
leek and clam chowder, dill, roasted Yukon golds and fennel
Pan Roasted La Belle Farm Duck
warm spinach, strawberries, summer turnips and peppered “rhubarb-b-q” jam
Fried Soft Shelled Crab “Po Boy”, jalapeno dressed lettuces
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.