Dinner Menu
Tuesday, September 2nd, 2014
Leaves and Vegetables
Walker Street Cherry Tomatoes
eggplant tapenade, black olive yogurt and pickled garlic scape
Woven Roots Young Lettuces
roasted beets, Berry Patch Melon, white balsamic and pumpkin seeds
Shaved Peach and Cucumber
farro, feta, Hope’s shiso and sunflower seeds
Small Plates
Chicken Carnitas Tacos
almond romesco, jalapeno slaw
Curried Pate of Long Island Bluefish
golden raisins, celery, capers, peas shoots and toasts
Crispy Organic Shiitake Mushrooms
napa cabbage, sesame, yellow wax beans and miso emulsion
Pork Banh Mi Terrine
spicy pickles, ginger aioli
Semolina toasts (3.)
Mid
Marinated Spanish Octopus
lipstick pepper puree, Ritz, roasted zucchini and cauliflower
Brined and Fried Vermont Quail
warm stew of sweet corn, roasted onion, shisito and tomatoes
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan and EVOO
Orecchiette, lamb, beef and eggplant ragout, spicy crumbs, Pecorino
Large Plates
Farm Raised Arctic Char
tomatillo salsa verde, brown butter, almonds, green beans, poblano
Fried Confit of Pork Spare Ribs
grits, greens, black eyed peas and maple gastrique
Roasted Tender of Koch Farm Turkey
carrots, peas from the freezer, melted cabbage and horseradish
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.