Dinner Menu

Thursday, July 5th, 2012

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Small Plates

10.

Squash Blossom Tacos

cabbage and zucchini slaw, almond romesco, smoky aioli, cilantro

Spicy Peanut Butter and Garlic Soup

scapes, peanuts, chilies and tofu

Overmeade Gardens Sugar Snaps

Greek yogurt tzatziki, dill, crushed pumpkin seeds and young lettuces

Woven Roots Farm Carrots

split pea hummus pita, feta, olives

Rice and Chicken Wing Croquettes

Great Hill Blue, hot sauce and marinated broccoli

Berry Patch Green House Tomatoes

warm ricotta, lemon, Parmesan, nettle and sunflower seed pesto, crumbs

 

Sheffield Mutton Pastrami

cucumber and caraway salad, Japanese turnip, mustard

 

Sourdough toasts (2.) Greens with vinaigrette (8.)

 

Pasta

20.

 

Garganelli, roasted tomato, High Lawn ricotta, Parmesan

Orecchiette, broccoli stem, peas from the freezer, pancetta and gruyere “mac and cheese”

Semolina dumplings, beet greens, crimini mushrooms, pistachio and Rawson Brook chevre

 

Plates

25.

 

Roasted Breast of Misty Knoll Chicken

leek puree, broccoli, garlic scape and pea shoots

Pan Seared Diver Scallops

Frye’s organic mangos, beets, cucumber, sherry and lentils with orange roe

Farm Raised Idaho Trout

mussels, veal chorizo, zucchini and carrots

Nudel does not specialize in vegan and allergenic cooking; this menu is not available for substitutions.