Dinner Menu
Thursday, August 7th, 2014
Leaves and Vegetables
12.
Young Lettuces
blistered cherry tomato vinaigrette, white balsamic and peppered crumbs
“Massaged” Green Kale
buttermilk, bacon, blue cheese and sweet corn
Crispy Shitake Mushrooms
green beans, miso emulsion, ginger, sesame and napa cabbage
Shaved Peach and Cucumber
wheat berries, feta, mint and sunflower seeds
Young lettuces with vinaigrette (8.) Semolina toasts (3.)
Small Plates
Trio of Hummus
split pea and smoked paprika, lima and Old Bay, carrot and horseradish
Pork Belly Tacos
almond romesco, jalapeno and summer slaw
Steamed Mussels
pickled garlic scape broth, spicy carrots
Swordfish, Broccoli and Quinoa Fritters
cornichon and caper aioli
Marinated Maine Lobster
“creamed” corn, cherry tomato, roasted jalapeno emulsion and popcorn (16.)
Pasta
15./22.
Pizzichi di Farro, spicy pork sausage, pepperoncini, greens and black olives
Summer squash “mac and cheese” Vermont cheddar, Orecchiette,Tabasco crumbs
Linguini, braised rabbit, peas from the freezer with bitter green and sunflower seed pesto
Large Plates
Braised NEFF Beef
fried, roasted and marinated zucchini, tomato, pine nuts and pecorino
Farm Raised Arctic Char
sweet corn and millet stew, basil, Romano beans and lemon
Roasted Breast of Misty Knoll Chicken
Hudson Valley apricots, fine herbs, wilted lettuces and fennel
Steamed Atlantic Pollock
rice “crust,” shiso, ginger, carrots, daikon and lobster dashi
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.