Dinner Menu
Tuesday, September 9th, 2014
Leaves and Vegetables
12.
Marinated Overmeade Gardens Beefsteak Tomato “Ratatouille”
eggplant, zucchini, parsley, garlic, chili flake and mozzarella
Woven Roots Young Lettuces
Berry Patch melon, yogurt vinaigrette, sunflower, poppy 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
Fresh Tomato Soup
cauliflower, lentils, pork belly and Ritz
Trout and Horseradish Mousse
pickles, mustard, toasts
Crispy Organic Shiitake Mushrooms
napa cabbage, sesame, yellow broad beans and miso emulsion
Kimchi and Beef Meatballs
more kimchi, peanuts
Semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan and EVOO
Orecchiette, pork sausage, Swiss chard, black olives and pepperoncini
Linguini, leeks, corn, kale, black pepper and cream
Large Plates
26.
Montauk Fluke
vinegar braised collard greens, sweet corn and pickled mustard seeds
Smoky Braised Beef
clams, zucchini, celery, bacon, Brussels tops and garlic
Tender of Koch Farm Turkey
carrots, peas, Italian broccoli and roasted onion
Five Course Menu Tasting
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.