Dinner Menu
Tuesday, July 8th, 2014
Leaves, Shoots and Vegetables
Woven Roots Young Lettuces
Rawson Brook chevre vinaigrette, walnuts and apricot
“Massaged” Berry Patch Green Kale
peanut butter and coconut milk dressing, cucumber, more peanuts
Overmeade Gardens Garlic Scapes
speck, farm egg , pine nut, caper and sourdough salsa verde
Young Lettuces with vinaigrette (8.)
Small Plates
Trio of Bean Hummus
chickpea and tahini, lima and rye, lentil and mustard
Petite Gumbo of Louisiana Crawfish
Yankee Andouille and collard greens
Chilled Zucchini and Feta Soup
Leahey farm yogurt and mint tzatziki
Chicken Carnita Tacos
almond romesco, jalapeno, summer slaw, cilantro
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
Semolina dumplings, spicy pork sausage, pepperoncini, Swiss chard and black olives
Pizzichi di Farro, rabbit, bitter green and sunflower seed pesto, fried thyme
Orecchiette, summer squash “mac and cheese”, Tabasco crumbs
Large Plates
Sauteed Breast of La Belle Farm Duck
warm spinach, summer turnips, peppered “rhubarBBQ” jam
Roasted NY State Veal Flank
zucchini, Yukon golds, garlic scapes, button mushrooms and arugula pesto
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.