Dinner Menu
Friday, August 15th, 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 Organic Maitake Mushrooms
napa cabbage, sesame, yellow wax beans and miso emulsion
Small Plates
Chicken Carnitas Tacos
almond romesco, jalapeno slaw and cilantro
Steamed Mussels
pickled garlic scape broth, spicy broccoli
Fritters of Arctic Char and Sweet Corn
ancho aioli, black bean puree, lime and lettuces
Charred Spanish Octopus
white beans, salsa verde, braised chard stems (14.)
Semolina toasts (3.) Chicken liver pate (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 mushroom crema, peas, marsala and arugula
Large Plates
Roasted Breast of Vermont Chicken
apricots, fennel puree, millet and wilted lettuces
Fillo “Wellington” of Bluefish and Smoky Beets
bacon, herbs, carrot top pesto, carrot and horseradish puree
Schnitzel of Koch Farm Turkey Tender
Romano beans, corn, Yukons and creamed mustard greens
Sautéed Long Island Fluke
corn puree, tomatoes, roasted zucchini, purple basil, Fresno chilies
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.