Dinner Menu
Sunday, July 6th, 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, grains of paradise, beets and walnuts
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
Chilled Zucchini and Feta Soup
Leahey farm yogurt and mint tzatziki
Marinated Montauk Squid
peanut butter, ginger, lemongrass, cucumber and coconut milk
Rhode Island Skate Tacos
almond romesco, brined jalapeno summer slaw
Crispy Washington State Oysters
pea shoot kimchi (15.)
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 and black olives
Linguini, rabbit, bitter green and sunflower seed pesto, fried thyme
Orecchiette, summer squash “mac and cheese”, Tabasco crumbs
Large Plates
Fried “Confit” of Niman Ranch Pork Spare Ribs
grits, braised collards and a maple sweet and sour
Pan Roasted Breast of Misty Knoll Chicken
crawfish “gravy” and rice, extra skin, zucchini
Sautéed Idaho Farm Raised Trout
clam and leek chowder, fennel and grains
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.