Dinner Menu
Tuesday, August 12th, 2014
Leaves and Vegetables
12.
Berry Patch Cherry Tomatoes, Roasted Peppers and Zucchini
eggplant croutons, bitter green pesto, mozzarella
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
Fried Pickle Tacos
almond romesco, jalapeno, bacon dressed lettuces
Steamed Mussels
pickled garlic scape broth, spicy carrots
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, 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
heirloom tomatoes, basil, Romano beans, corn puree and lemon
Fried “Confit” of Niman Ranch Pork Spare Ribs
grits, braised kale slaw, maple gastrique
Schnitzel of Koch Farm Turkey Tender
summer squash “piquant”, peas, carrots and mustards
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.