Dinner Menu

Tuesday, August 28th, 2012

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Small Plates

10.

Potato, leek and corn stock soup, peas from the freezer

Mezze Plate

bulgur wheat, black olive tapenade, hummus, charred baba ganoush, feta and toasts

Berry Patch Cherry Tomatoes

marinated mozzarella, arugula-walnut pesto, croutons and EVOO

Fried Green “BLT” Tacos

fried green tomatoes, marinated ripe tomatoes, almond romesco, bacon dressed lettuces

Duck Confit and Lacinato Kale Succotash

slow poached egg, cassoulet beans from Maine and corn vinaigrette

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

Mid

15.

Maine Jonah Crab Salad

cucumber, chilled melon soup, Matty’s jalapeno’s, lime and orange roe

Tataki of NEFF Beef Strip Loin

white miso emulsion, fried and roasted broccoli, green beans and seeds

Pasta

20.

Orecchiette, roasted “sugar” corn, chilies, cherry tomatoes, purple basil

Rigatoni, roasted tomato, High Lawn ricotta, Parmesan

Linguini, NEFF Beef Bolognese, garlic crumbs

 

Plates

25.

Bacon Braised Trout

tomato “fondue”, oysters and wilted lettuces, zucchini, wheat berries

Sautéed Wild King Salmon

cauliflower and Isreali couscous, truffled leek vinaigrette, oven dried cherry tomatoes

Fried Vermont Quail

peach, hot pepper and fennel salad, summer slaw, herb and vinegar honey

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