Dinner Menu
Sunday, August 24th, 2014
Leaves and Vegetables
12.
Berry Patch Heirloom Tomatoes
milk poached garlic and purple basil puree, bacon, fried pickles, onions and crumbs
Woven Roots Young Lettuces
blueberries, Maytag blue cheese and pumpkin seeds
Shaved Peach and Cucumber
farro, feta, mint and sunflower seeds
Crispy Organic Shiitake Mushrooms
napa cabbage, sesame, yellow wax beans and miso emulsion
Chilled Soup of Smoked Hudson Valley Apricots
coconut milk, beets and chives
Small Plates
Chicken Carnitas Tacos
almond romesco, jalapeno slaw
Banh Mi Terrine
brined jalapeno, ginger aioli and pickled carrot
Roasted Garlic and “Creamed” Kale Fritters
green olive mustard
Trio of Hummus
lima and rye, chickpea and garlic, “refried” pinto
Semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan and EVOO
Spaetzle, roasted corn, Vidalia, shisito pepper
Orecchiette, spicy pork sausage, pepperoncini, black olives and Swiss chard
Large Plates
Farm Raised Trout Almondine “En Española”
brown butter, almonds, tomatillo, young spinach and green beans
Cutlet of Koch Farm Turkey Tender
button mushroom and marsala ragout, braised radicchio, arugula
Creekstone Farm Butcher’s Steak
ginger, garlic fried rice, lemongrass and peanut sauce
Seared Arctic Char
carrots, beets, horseradish, crème fraiche and radish
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.