Dinner Menu
Friday, September 5th, 2014
Leaves and Vegetables
12.
Berry Patch Cherry Tomatoes
eggplant tapenade, black olive yogurt, mozzarella and pickled garlic scapes
Woven Roots Young Lettuces
cucumbers, Berry Patch melon and sunflower seeds
Beets, Peaches and Balsamics
farro, warm chevre and Matty’s sweet onion, pumpkin seeds
Small Plates
10.
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 broad beans and miso emulsion
Pork Banh Mi Terrine
spicy pickles, ginger aioli
Brined and Fried Vermont Quail
warm stew of sweet corn, roasted onion, fresno chilies and tomatoes (14.)
Semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan and EVOO
Orecchiette, lamb, beef and eggplant ragout, spicy crumbs, Pecorino
Linguini, leeks, corn, kale, herbs and cream
Large Plates
26.
Farm Raised Arctic Char
tomatillo salsa verde, brown butter, almonds, Italian broccoli, poblano
Smoky Braised Beef
collard greens, sweet corn and pickled mustard seeds
Roasted Flank of New York State Veal
carrots, peas from the freezer, melted cabbage and horseradish
Smoky Tender of Koch Farm Turkey
mussels, potato, celery, Brussels tops, bacon and garlic
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. Before placing your order, please inform your server if a person in your party has a food allergy. Meals Tax is 7%, 6.25% MA and .75% Local