Dinner Menu

Saturday, August 18th, 2012

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Small Plates

10.

Big Eye Tuna “Pate”

egg salad, horseradish, toasts and pickles

Wilted Arugula and Rawson Brook Chevre Toast

 tomatoes, balsamic onions

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.)

Pasta

20.

Pizzichi di Farro, roasted corn, chilies, cherry tomatoes, purple basil

Torchio, roasted tomatoes, High Lawn ricotta and Parmesan

Linguini, NEFF Beef Bolognese, garlic crumbs

Plates

25.

NEFF Beef Short Rib and Seared Scallops

summer vegetable “frittata”, tomato and marrow puree

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 beans, 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.