Dinner Menu
Sunday, August 10th, 2014
Leaves and Vegetables
12.
Roasted Peppers and Zucchini
eggplant croutons, pecorino, blistered cherry tomato and white beans
Chilled Soup of Roasted Nectarines
smoked beet “tartare”, yogurt, chervil
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
Pork Belly Tacos
almond romesco, jalapeno and summer slaw
Steamed Mussels
pickled garlic scape broth, spicy carrots
Crispy Shiitake Mushrooms
sesame, napa cabbage and spicy soy emulsion
Petite Lobster Dashi
soba, shiso, togorashi, “mitts” and cucumber
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, creamed corn, cheesy crumbs
Large Plates
“Filet” of NEFF NY Strip
roasted garlic, crumbled fry, oyster mushrooms, blue cheese and arugula salad (35.)
Farm Raised Arctic Char
sweet corn and millet stew, basil, Romano beans and lemon
Fried “Confit” of Niman Ranch Pork Spare Ribs
grits, braised kale, maple gastrique
Breast of Misty Knoll Chicken
summer squash “piquant”, peas, carrots and mustards
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.