Dinner Menu
Friday, August 29th, 2014
Leaves and Vegetables
12.
Heirloom Tomatoes
toasted onion aioli, bacon, fried pickles 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
Eggplant and Garlic Soup
Animal Farm buttermilk, tapenade
Small Plates
Chicken Carnitas Tacos
almond romesco, jalapeno slaw
Roasted Garlic and “Creamed” Kale Fritters
green olive mustard
Savory Leahey Farm Yogurt Panna Cotta
beets, Berry Patch melon, fine herbs and Walker Street black raspberry vinegar
Curried Pate of Long Island Bluefish
golden raisins, pickles, capers and toasts
Steamed P.E.I Mussels
smoky plum tomato and toasted cumin, black bean and corn
Semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan and EVOO
Spaetzle, roasted corn, Vidalia, shishito pepper, fresh tomato
Orecchiette, lamb, beef and eggplant ragout, spicy crumbs, Pecorino
Large Plates
Farm Raised Trout Almondine “En Española”
tomatillo salsa verde, brown butter, almonds, green beans and radish
Cutlet of Koch Farm Turkey Tender
button mushroom and Marsala gravy, peppers and onions
D’artgnan Family Farms Butcher’s Steak
zucchini fries, spicy ketchup, potato salad, arugula
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.