Dinner Menu

Friday, August 17th, 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 and Rawson Brook Chevre 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

Hosta Hill Goat “Egg Rolls”

cabbage, curry, raisin and chick pea salad

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

Pasta

20.

Pizzichi di Farro, 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

Linguini, NEFF Beef Bolognese, garlic crumbs

Plates

25.

Roasted Breast of Misty Knoll Chicken

Romano bean salad, cauliflower, broccoli and clam “stew”, fried leeks

Fried Confit of Niman Ranch Pork Spare Ribs

summer slaw, baked beans and maple sweet and sour

Seared Canadian Line Caught Swordfish

tomatoes, giant white bean, wheat berry, hot and sweet pepper salad, saffron vinaigrette

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