Dinner Menu
Saturday, August 16th, 2014
Leaves and Vegetables
12.
Berry Patch Cherry Tomatoes and Roasted Peppers
eggplant croutons, mozzarella and toasted pecorino
Woven Roots Young Lettuces
beets, blueberries, pumpkin seeds, yogurt and white balsamic
White Gazpacho of Hudson Valley Nectarines
almonds, 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
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, eggplant and beef ragout, Pecorino crumbs
Large Plates
Roasted Breast of Vermont Chicken
apricots, fennel puree, grains and wilted lettuces
“Wellington” of Bluefish and Smoky Beets
phyllo, 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.