Dinner Menu

Sunday, August 12th, 2012

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Soups

10.

Black Bean and Corn Soup, scallion “cream”

Chilled Carrot, Peach and Earl Grey Soup, Jonah crab

Spreads and Bread

10.

Rawson Brook Chevre and Wilted Arugula Toast, heirloom tomatoes, balsamic onions

Chicken Liver Pate, seasonal pickles and mustard

Canadian Swordfish Rillettes, egg salad, horseradish, fingerling potatoes

Eggplant Duo, tahini, red peeper flakes, roasted padron pepper, lemon, bulgur wheat

 

Small Plates

10.

Marinated Woven Roots Beets

savory yogurt panna cotta, pumpkin seeds, maple pickled blueberries

Petite Summer Succotash

hominy, giant limas, chicken matzo balls, slow poached farm egg, micro peppercress

Spicy Marinated Berry Patch Melon Salad

lime basil, orange roe, Thai rice noodle salad, mint

 

Cucumber “Greek”

generic pepperoncini, black olives, feta, sunflower seeds and red wine

sourdough toasts (2.)

Pasta

20.

Trofie, basil and sunflower seed pesto, High Lawn ricotta, braised Overmeade Gardens kale

Spaetzle, peas from the freezer, ham, sweet cream and pea shoots

Semolina gnocchi, Hudson Valley sweet corn, chilies, butter

Linguini, NEFF beef Bolognese, garlic crumbs

Plates

25.

NEFF Beef Short Ribs

tortilla gratin, almond romesco, summer slaw and jalapeno

Veal Shank

corn creamed lentils, sweet pepper, Romano bean and raisin salad

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