Dinner Menu

Sunday, August 26th, 2012

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Small Plates

10.

Curry vegetable soup, charred baba ganoush

Potato, corn stock and leek soup, kale

Raw Cucumber and Melon “Stew”

Greek yogurt, feta and seeds

Chickpea Hummus

bulgur wheat, black olive tapenade and toasts

Porridge of Braised Chicken and Corn

wheat berry, giant white bean and raisin salad, hot peppers

Warm Overmeade Gardens Tomatoes

marinated mozzarella, arugula-walnut pesto, croutons and EVOO

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

Orecchiette, roasted tomato, High Lawn ricotta, Parmesan

Linguini, NEFF Beef Bolognese, garlic crumbs

Carrot spaetzle, braised Vermont rabbit and basil–sunflower seed pesto

 

Plates

25.

Bacon Braised Trout

 broccoli, quinoa and corn salad, shallot and mustard marmalade

Poached Wild King Salmon

cauliflower and peas, truffled leek vinaigrette, summer slaw

Braised Veal Shank

crushed potatoes, fennel, green beans, porcini puree

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