Dinner Menu

Saturday, July 7th, 2012

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Small Plates

10.

Duck Carnitas Tacos

citrus cured duck confit, almond romesco, marinated cabbage and cilantro

Overmeade Gardens Sugar Snaps

Greek yogurt tzatziki, dill, crushed pumpkin seeds, feta, split pea hummus and young lettuces

Chilled Root Vegetable Veloute

pickled raisins and scallops, curry

Berry Patch Green House Tomatoes

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

Roasted Beets and Crispy Chevre

oranges, strawberry balsamic, pistachio

 

Sheffield Mutton Pastrami and Lentil Hash

slow poached egg, caraway “beurre rouge”, buttered toast

Fried Chicken

extra skin, almost ranch dressing, scallions, garlic scapes

 

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

 

Pasta

20.

 

Garganelli, roasted tomato, High Lawn ricotta, Parmesan

Spaetzle, braised chicken, broccoli, mustard and mushrooms

Ruffle pasta, NEFF beef and tomato ragout, pecorino

 

Plates

25.

 

Fried Confit of Niman Ranch Pork Spare Ribs

baked beans, coleslaw and maple sweet and sour

Line Caught Canadian Swordfish

zucchini and shellfish “marinara”, green olive, opal basil, fennel and polenta

Citrus Oil Poached East Coast Halibut

Frye’s organic mango vinaigrette, beets, carrots, lime basil and basil seeds

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