Dinner Menu

Friday, August 24th, 2012

share this:

Small Plates

10.

Clam, bacon and tomato soup, black pepper

Curry vegetable soup, charred baba ganoush

Young and Older Lacinato Kale Salad

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

Cucumber and Melon Salad

feta, seeds, mint, yogurt, melon soup

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.) Swordfish pate (10.)

Raw

15.

Spicy Wild King Salmon Tartare

Matty’s jalapenos, lime, tortilla chips, black beans, cilantro, corn and salsa

Pasta

20.

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

Strozzapreti, roasted tomato, High Lawn ricotta, Parmesan

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

 

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, broccoli, quinoa and corn

Seared Wild King Salmon

roasted tomato puree, cauliflower, chickpeas and olives

Roasted Vermont Quail

arugula, smoked peaches, fennel, sorrel and thyme honey vinegar

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