Dinner Menu
Wednesday, August 13th, 2014
Leaves and Vegetables
12.
Berry Patch Cherry Tomatoes, Roasted Peppers and Zucchini
eggplant croutons, salsa verde, mozzarella
White Gazpacho of Hudson Valley Nectarines
almonds, Leahey yogurt, sherry, grapefruit and jalapeno
Shaved Peach and Cucumber
farro, feta, mint and sunflower seeds
“Massaged” Woven Roots Green Kale
chopped rock shrimp, “creamed” hot sauce dressing, peanuts and sweet corn
Small Plates
Trio of Hummus
split pea and smoked paprika, chick peas and garlic, carrot and horseradish
Fried Pickle Tacos
almond romesco, jalapeno, bacon dressed lettuces
Steamed Mussels
pickled garlic scape broth, spicy broccoli
Crispy Shiitake Mushrooms
napa cabbage, sesame and miso emulsion
Chicken Liver and Cola Pate
mustards, pickles, jam and toasts
Semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan and EVOO
Pizzichi di Farro, spicy pork sausage, pepperoncini, greens and black olives
Linguini, braised duck, button mushrooms cream, marsala and peas
Large Plates
“Filet” of NEFF NY Strip
roasted garlic, crumbled fry, oyster mushrooms, blue cheese and arugula salad (35.)
Fried “Confit” of Niman Ranch Pork Spare Ribs
grits, braised kale slaw, maple gastrique
Schnitzel of Koch Farm Turkey Tender
summer squash “piquant”, Romano beans, carrots and mustards
Horseradish “Pickled” Florida King Mackerel
beets, roasted fennel, millet and chive “sour cream”
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. Before placing your order, please inform your server if a person in your party has a food allergy. Meals Tax is 7%, 6.25% MA and .75% Local