Dinner Menu
Saturday, September 6th, 2014
Leaves and Vegetables
12.
Overmeade Gardens Beefsteak Tomato “Ratatouille”
eggplant tapenade, black olive yogurt, mozzarella, pine nuts and pickled garlic scapes
Woven Roots Young Lettuces
cucumbers, Berry Patch melon, sunflower and pumpkin seeds
Beets, Peaches and Balsamics
farro, chevre, Matty’s sweet onion and hazelnuts
Small Plates
10.
Chicken Carnitas Tacos
almond romesco, jalapeno slaw
Trout and Horseradish Mousse
pickles, mustard, toasts
Crispy Organic Shiitake Mushrooms
napa cabbage, sesame, yellow broad beans and miso emulsion
Pork Banh Mi Terrine
spicy pickles, ginger aioli
Marinated Spanish Octopus
cauliflower, sweet peppers, Ritz’s and tomato (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
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.