Dinner Menu
Saturday, August 2nd, 2014
Leaves and Vegetables
“Massaged” Green Kale
buttermilk, bacon, blue cheese and corn
Crispy Maitake Mushrooms
turnip fritters, miso emulsion, ginger, sesame and napa cabbage
Shaved Peach and Cucumber
wheatberries, feta, mint and sunflower seeds
Charred Woven Roots Carrots
green beans, Louisana crawfish, crème fraiche, basil and chilies
Young lettuces with vinaigrette (8.)
Small Plates
Trio of Hummus
chickpea and tahini, lentil and shallot, sweet peas and chilies
Semolina and Arctic Char Croquettes
caper and cornichon aioli
Chicken Carnitas Tacos
almond romesco, jalapeno and summer slaw
Semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomatoes, Lee farms ricotta, Parmesan and EVOO
Pizzichi di Farro, spicy pork sausage, pepperoncini, greens and black olives
Summer squash “mac and cheese” Vermont cheddar, shells,Tabasco crumbs
Large Plates
Braised NEFF Beef
warm salad of corn, brined jalapeno and cranberry bean crema
Canadian Swordfish
roasted purple peppers, fennel, tomato, herbs and fried chickpeas
Sautéed Flank of NY State Veal
braised spinach, crispy zucchini gratin, green olives, salsa verde and string beans
Schnitzel of Koch Turkey “Tender”
Alsatian mustard, peas, pea shoots, potato and broccoli
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.