Dinner Menu

Wednesday, August 22nd, 2012

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Small Plates

10.

Clam, bacon and tomato soup, black pepper

Young and Older Lacinato Kale Salad

giant white beans, hot and sweet peppers, raisins, wheat berries

Big Eye Tuna “Pate”

egg salad, pickles, toasts

Cucumber and Melon Salad

feta, seeds, mint, yogurt

Overmeade Gardens Cherry Tomatoes

mozzarella, pesto, croutons and EVOO

Fried Green “BLT” Taco

almond romesco, marinated tomatoes, jalapeno, bacon dressed lettuces

Sourdough toasts (2.) Greens with vinaigrette  (8.) Chicken liver pate (10.)

Pasta

20.

Pizzichi di Farro, roasted “sugar” corn, chilies, cherry tomatoes, purple basil

Torchio, roasted tomato, High Lawn ricotta, Parmesan

Carrot spaetzle, braised Vermont rabbit, more carrots and peas from the freezer

Linguini, bone marrow tomato sauce, garlic crumbs, green kale

 

Plates

25.

Fried Confit of Niman Ranch Pork Spare Ribs

summer slaw, baked beans and maple sweet and sour

Bacon Poached Trout

shallot, mustard and onion marmalade, roasted zucchini, quinoa and corn

Line Caught Canadian Swordfish

cauliflower “Nicoise”, green beans, oven roasted tomatoes, shaved fennel

Crispy NEFF Beef Short Rib “Hash”

smashed potatoes, broccoli, arugula

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