Dinner Menu

Thursday, August 30th, 2012

share this:

 

Small Plates

10.

Mezze Plate

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

Woven Roots Tomatoes

marinated mozzarella, basil vinaigrette, 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, butter 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 jalapenos and orange roe

Tataki of NEFF Beef Strip Loin

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

Roasted Vermont Quail

herb and vinegar honey, peach and fennel salad, Brussels sprouts

Pasta

20.

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

Rigatoni, roasted tomato, High Lawn ricotta, Parmesan

Rawson Brook goat cheese polenta, summer vegetable “fricassee”

 

Plates

25.

Bacon Braised Trout

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

Roasted Diver Scallops

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

Fried Confit of Niman Ranch Pork Spare Ribs

summer slaw, baked beans, maple sweet and sour

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