Dinner Menu
Tuesday, August 19th, 2014
Leaves and Vegetables
12.
Berry Patch Heirloom Tomatoes
mozzarella, balsamic, roasted peppers and croutons
Woven Roots Young Lettuces
beets, blueberries, pumpkin seeds, yogurt and white balsamic
Green Gazpacho
hazelnut, buttermilk, jalapeno, sherry, green olives and charred avocado oil
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 Shiitake 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
Pickled King Mackerel Pate
crumbled egg, pickles, toasts and fried capers
Semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan and EVOO
Basil spaetzle, roasted corn, vidalia, Fresno chilies and heirloom tomato
Orechiette, eggplant and beef ragout, spicy lemon crumbs
Large Plates
Sautéed Farm Raised Arctic Char
salsa verde, cherry tomatoes, carrot top and sunflower seed pesto, petite white beans
Schnitzel of Vermont Chicken Thighs
roasted zucchini “kraut”, creamed corn, young arugula and marinated beets
Creekstone Farm Butcher’s Steak
ginger, garlic and green pea fried rice, kimchi, lemongrass and peanut sauce
Fried “Confit” of Pork Spare Ribs
grits, braised black eyed peas and collard greens, maple sweet and sour
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.