Dinner Menu

Wednesday, August 1st, 2012

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Small Plates

10.

Corn, Tortilla and Veal Chorizo Soup

smoky jalapeno, scallion

Peach and Nectarine Salad

cucumber, sunflower seeds, feta, onion, dill and red wine

Petite Summer Vegetable Stew

slow poached egg, smoked butter, rock shrimp, tempura of zucchini blossoms

 

Woven Roots Carrots

pickled, pureed and roasted, rice and chicken croquettes, Maytag blue, hot sauce

Big Eye Tuna Rillettes

seasonal garnishes, toast and pickled raisins

Tasting of Our Favorite Tomato “Sandwiches”

grilled cheese and pickles, BLT, mozzarella, garlic and pesto

Savory Yogurt Panna Cotta

fresh and pickled blueberries, pumpkin seeds, toasted Tuscan kale

Sourdough toasts (2.) Greens with vinaigrette (8.) Oyster tacos, almond romesco (10.)

Pasta

20.

Garganelli, roasted tomato, High Lawn ricotta, Parmesan

Orecchiette, NEFF beef Bolognese, pecorino, garlic crumbs

Eggplant “parm”, with or without pepperoni “red sauce”

Crispy “strudel” of kale and chevre, smoked onions, walnuts, mushrooms, black truffle, Swedish turnip puree

Plates

25.

Sautéed Farm Raised Idaho Trout

marinated beets, horseradish “crème”, warm green beans, peas and leeks

Roasted Breast of Misty Knoll Chicken

extra skin, sweet corn and broccoli hash, Ted’s padron pepper puree, tomato fondue

Nudel does not specialize in vegan or allergenic cooking. We politely decline any substitutions or alterations.