Dinner Menu
Thursday, September 4th, 2014
Leaves and Vegetables
Berry Patch Cherry Tomatoes
eggplant tapenade, black olive yogurt, mozzarella and pickled garlic scapes
Woven Roots Young Lettuces
roasted beets, Berry Patch Melon, white balsamic and pumpkin seeds
Shaved Peach and Cucumber
farro, feta, tarragon and sunflower seeds
Small Plates
Chicken Carnitas Tacos
almond romesco, jalapeno slaw
Curried Pate of Long Island Bluefish
golden raisins, capers, pea shoots and toasts
Crispy Organic Shiitake Mushrooms
napa cabbage, sesame, yellow wax beans and miso emulsion
Steamed P.E.I. Mussels
celery, bacon and garlic
Pork Banh Mi Terrine
spicy pickles, ginger aioli
Semolina toasts
Mid
Marinated Spanish Octopus
lipstick peppers, cauliflower, Ritz and zucchini
Brined and Fried Vermont Quail
warm stew of sweet corn, roasted onion, fresno chilies and tomatoes
Pasta
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, Italian broccoli, poblano
Smoky Braised Beef
grits, collard greens, sweet corn and pickled mustard seeds
Roasted Flank of New York State Veal
carrots, peas from the freezer, melted cabbage and horseradish
Five course “menu tasting”, 55. per person
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.