Dinner Menu
Thursday, August 14th, 2014
Leaves and Vegetables
12.
Berry Patch Cherry Tomatoes and Roasted Peppers
eggplant croutons, mozzarella and toasted pecorino
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
Crispy Shiitake Mushrooms
napa cabbage, sesame, yellow wax beans and miso emulsion
Small Plates
10.
Roasted Zucchini and Heirloom Tomato Tacos
smoked black bean puree, queso fresco, jalapeno “slaw”, cilantro
Steamed Mussels
pickled garlic scape broth, spicy broccoli
Chicken Liver and Cola Pate
mustards, pickles, jam and toasts
Charred Spanish Octopus
white beans, salsa verde, braised chard stems (14.)
Semolina toasts (3.) Arctic char fritters (10.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan and EVOO
Pizzichi di Farro, spicy pork sausage, pepperoncini, greens and black olives
Orechiette, braised duck, button mushrooms crema, peas, marsala and arugula
Large Plates
26.
“Filet” of NEFF NY Strip
roasted garlic and onions, crumbled fries, maitake mushrooms, blue cheese (35.)
Roasted Breast of Vermont Chicken
apricots, fresno chilies, purple basil and grits
Schnitzel of Koch Farm Turkey Tender
summer squash “piquant”, Romano beans, corn 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.