Dinner Menu

Saturday, August 25th, 2012

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Small Plates

10.

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

Braised Chicken, Sweet Corn and Goat Cheese Porridge

slow poached egg, truffle vinaigrette, leeks, herbs and peas from the freezer

Swordfish Pate

seasonal pickles and garnishes

Sourdough toasts (2.) Greens with vinaigrette  (8.)

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 arugula walnut pesto

 

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 black olive tapenade

Roasted Vermont Quail

smoked peaches, braised fennel, sorrel and thyme honey vinegar

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