Dinner Menu

Sunday, August 5th, 2012

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Soups

10.

 

Corn, Leek and Chicken “Stew”, quinoa

Smoky Heirloom Tomato Soup, white beans

 

Pates and Cheeses

served with toasts and seasonal garnishes

10.

Berle Farm Berleberg or Big eye tuna rillettes or Chicken liver and almond pate

Small Plates

10.

Beet and Nectarine Salad

walnuts, lemon poppy, creme fraiche

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,  roasted tomato, High Lawn ricotta, Parmesan

Mustard spaetzle, smoky cabbage and braised Vermont chicken

Orecchiette, sweet corn, rock shrimp, chilies

Trofie “mac and cheese”, kale, broccoli and peas from the freezer

 

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.