Dinner Menu
Sunday, August 31st, 2014
Leaves and Vegetables
Heirloom Tomatoes
toasted onion aioli, bacon, fried pickles and crumbs
Woven Roots Young Lettuces
Maytag blue cheese, roasted beets, white balsamic and pumpkin seeds
Shaved Peach and Cucumber
farro, feta, Hope’s shiso and sunflower seeds
Crispy Organic Shiitake Mushrooms
napa cabbage, sesame, yellow wax beans and miso emulsion
Chilled Berry Patch Cantaloupe “Gazpacho”
yogurt, shallot and avocado chili oil
Small Plates
Chicken Carnitas Tacos
almond romesco, jalapeno slaw
Roasted Garlic and “Creamed” Kale Fritters
green olive mustard
Curried Pate of Long Island Bluefish
golden raisins, celery, capers and toasts
Marinated Spanish Octopus
lipstick pepper puree, Ritz, roasted zucchini and beans (14.)
Semolina toasts
Pasta
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 Brook Trout
tomatillo salsa verde, brown butter, almonds, green beans
D’artagnan Family Farms Veal Flank Steak
zucchini fries, spicy tomato fondue, potatoes, roasted onions and arugula chimichurri
Hahn Style Lucki 7 Pork Flat Iron
peanut and lemongrass, peas and ginger fried rice, cucumbers and kimchi
Roasted Tender of Koch Farm Turkey
summer soubise of French cabbage, leeks, rye with beets and roasted carrots
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.