Dinner Menu

Tuesday, August 14th, 2012

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Soups

10.

Black Bean and Corn Soup, scallion “cream”

Chilled Carrot, Peach and Earl Grey Soup, petite peach salad

Chicken, Matzo Ball and Hominy Stew, succotash flavors

Spreads and Bread

10.

Chicken Liver Pate, seasonal pickles and mustard

Canadian Swordfish Rillettes, egg salad, horseradish

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

 

Small Plates

10.

Cucumber “Greek” Salad

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

Cherry Tomatoes and Berry Patch Melons

white miso, toasted sesame, basils and orange tobiko

Fried Green “BLT” Tomato Tacos

almond romesco, bacon, dressed lettuces, jalapeno

sourdough toasts (2.) rice and chicken croquettes (10.) greens with vinaigrette (8.)

Pasta

20.

linguini, NEFF beef Bolognese, garlic crumbs

garganelli, roasted tomatoes, High Lawn ricotta and Parmesan

hazelnut and poppy seed spaetzle, arugula, marinated beets and balsamic

Plates

25.

Seared Diver Scallops

corn cream, Matty’s jalapenos, cherry tomatoes, cauliflower

Sautéed Vermont Quail

Ray’s ranch dressing, Romano beans, fried leeks, porcini, and fingerling potatoes

Flash Seared Big Eye Tuna

warm lentils, foie gras vinaigrette, zucchini, heirloom tomatoes

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