Dinner Menu

Saturday, August 4th, 2012

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Small Plates

10.

Corn, Leek and Chicken Soup

quinoa

Big Eye Tuna Rillettes

seasonal garnishes, toasts

Beet and Nectarine Salad

walnuts, lemon poppy, creme fraiche

Heirloom Tomatoes

warm cheddar, pickles, quinoa and buttered crumbs

Rice and Chicken Wing Croquettes

pureed and pickled carrots, Maytag blue and hot sauce

Fried East Coast Oyster Tacos

almond romesco, marinated cabbage, jalapeno

Beef Tongue “Pastrami” Toast

warm field onion and kale salad, buttered semolina bread, horseradish and caraway

Sourdough toasts (2.)

Pasta

20.

Garganelli, High Lawn ricotta, basil and sunflower seed pesto, peas from the freezer

Mustard spaetzle, smoky cabbage and pork rillettes

Semolina gnocchi, sweet corn, Jonah crab, chilies

 

Plates

25.

 

Day Boat Diver Scallops

cucumber, melon and feta “Greek” salad, pumpkin seeds

Fried Confit of Niman Ranch Pork Spare Ribs

summer slaw, baked beans, maple sweet and sour

NEFF Beef Short Ribs

roasted broccoli and zucchini, ted’s padron pepper puree, crispy chevre

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