Dinner Menu
Wednesday, August 6th, 2014
Leaves and Vegetables
Young Lettuces
blistered cherry tomatoes, white balsamic and a little olive oil
“Massaged” Green Kale
bacon, blue cheese, croutons and buttermilk dressing
Crispy Shitake Mushrooms
green beans, miso emulsion, ginger, sesame and napa cabbage
Shaved Peach and Cucumber
wheatberries, feta, mint and sunflower seeds
Young lettuces with vinaigrette (8.) Semolina toasts (3.)
Small Plates
Chilled Soup of Zucchini
curry, coconut, yogurt, pickled raisins and duck
Trio of Hummus
split pea and smoked paprika, lima and old bay, sweet peas and chilies
Pork Belly Tacos
almond romesco, jalapeno and summer slaw
Steamed Mussels
pickled garlic scape broth, spicy carrots
Swordfish, Broccoli and Quinoa Fritters
cornichon and caper aioli
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
Linguini, braised rabbit with bitter green and sunflower seed pesto
Large Plates
Braised NEFF Beef
fried, roasted and marinated zucchini, tomato, pine nuts and pecorino
Farm Raised Arctic Char
sweet corn and millet stew, basil, Romano beans and lemon
Roasted Breast of Misty Knoll Chicken
Hudson Valley apricots, fine herbs, wilted lettuces and fennel
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