Dinner Menu

Thursday, August 16th, 2012

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Spreads and Bread

10.

Canadian Swordfish Rillettes, egg salad, horseradish

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

Wilted Arugula Toast, tomatoes, balsamic onions

 

Small Plates

10.

Chilled Beet Soup

pink and red beets, greek yogurt, pumpkin seeds and herbs

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, heirloom tomatoes, dressed lettuces, jalapeno

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

Pasta

20.

Trofie, roasted corn, chilies, cherry tomatoes, purple basil

Garganelli, roasted tomatoes, High Lawn ricotta and Parmesan

Hazelnut and poppy seed spaetzle, young kale, marinated beets and balsamic

Plates

25.

Seared Diver Scallops

corn cream, Matty’s hot wax peppers, cherry tomatoes, cauliflower

Roasted Breast of Misty Knoll Chicken

Ray’s ranch dressing, Romano beans, broccoli, fried leeks, porcini puree

Flash Seared Big Eye Tuna

warm lentils and foie gras vinaigrette, zucchini, heirloom tomatoes

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