Dinner Menu
Friday, August 8th, 2014
Leaves and Vegetables
12.
Cherry Tomatoes
cherry tomato vinaigrette, pine nuts, peppered crumbs and young lettuces
Chilled Soup of Roasted Nectarines
smoked beet “tartare”, yogurt, chervil
Shaved Peach and Cucumber
wheat berries, feta, mint and sunflower seeds
Swordfish and broccoli fritters (10.) Semolina toasts (3.)
Small Plates
Trio of Hummus
split pea and smoked paprika, chick peas and garlic, carrot and horseradish
Pork Belly Tacos
almond romesco, jalapeno and summer slaw
Steamed Mussels
pickled garlic scape broth, spicy carrots
Crispy Shiitake Mushrooms
sesame, green beans, napa cabbage and miso
Marinated Maine Lobster
roasted jalapeno emulsion, popcorn, buttermilk corn salad and tomato (16.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan and EVOO
Pizzichi di Farro, spicy pork sausage, pepperoncini, greens and black olives
Orecchiette,braised rabbit, bitter green sunflower seed pesto, peas from the freezer
Linguini, creamed corn, basil, almost manchego like cheese, Tabasco crumbs
Large Plates
Braised NEFF Beef
crumbled fry, black trumpet, chanterelle, blue cheese and arugula salad
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, mustard greens and lobster dashi gravy
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.