Dinner Menu

Thursday, August 2nd, 2012

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Small Plates

10.

Cream of Corn Soup

Swiss chard, Gruyere, Jonah crab

Peach and Nectarine Salad

cucumber, sunflower seeds, feta, onion, dill and red wine

Petite Summer Vegetable Stew

slow poached egg, smoked butter, rock shrimp, tempura of zucchini blossoms

 

Woven Roots Carrots

pickled, pureed and roasted, rice and chicken croquettes, Maytag blue, hot sauce

Big Eye Tuna Rillettes

seasonal garnishes, toast and pickled raisins

Heirloom Tomatoes

warm cheddar, pickles, quinoa and buttered crumbs

Roasted Beets

savory yogurt panna cotta, kales, lemon poppy

Sourdough toasts (2.) Greens with vinaigrette (8.) Oyster tacos, almond romesco (10.)

Pasta

20.

Garganelli, roasted tomato, High Lawn ricotta, Parmesan

Orecchiette, NEFF beef Bolognese, pecorino, garlic crumbs

Eggplant “parm”, with or without pepperoni “red sauce”

Mustard spaetzle, smoky cabbage and pork rillettes

 

Plates

25.

Sautéed Farm Raised Idaho Trout

marinated beets, horseradish “crème”, warm green beans, peas and leeks

Roasted Breast of Misty Knoll Chicken

extra skin, sweet corn and broccoli hash, Ted’s padron pepper puree, tomato fondue

Day Boat Diver Scallops

The Berry Patch melons, basil cucumber pickles, toasted pumpkin seeds

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