Dinner Menu
Tuesday, August 5th, 2014
Leaves and Vegetables
“Massaged” Green Kale
buttermilk, bacon, blue cheese, croutons and walnuts
Crispy Shiitake Mushrooms
green beans, miso emulsion, ginger, sesame and napa cabbage
Shaved Peach and Cucumber
farro, feta, mint and sunflower seeds
Young lettuces with vinaigrette (8.) Semolina toasts (3.)
Small Plates
Chilled Soup of Zucchini
curry, coconut, yogurt, pickled raisins and duck
Trio of Hummus
chickpea and tahini, lima and old bay, sweet peas and chilies
Pork Belly Tacos
almond romesco, jalapeno and summer slaw
Sweet Onion and “Cola” Chicken Liver Pate
mustards, pickles and toasts
Steamed Mussels
pickled garlic scape broth, spicy carrots
Swordfish, Broccoli and Quinoa Fritters
cornichon and caper aioli
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
Linguini, braised rabbit with bitter green and sunflower seed pesto
Large Plates
Braised NEFF Beef
fried, roasted and marinated zucchini, roasted tomato, pine nut and pecorino
Farm Raised Artic Char
sweet corn and millet stew, basil, Romano beans and lemon
Fried Confit of Niman Ranch Pork Spare Ribs
grits, maple sweet and sour and marinated wax beans
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.