Dinner Menu

Wednesday, August 8th, 2012

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Small Plates

10.

 

Corn, Leek and Chicken “Stew”, quinoa

Smoky Heirloom Tomato Soup, white beans

Crispy Rawson Brook Chevre

 marinated beets, maple pickled blueberries, pumpkin seeds and young greens

Fried Squash Blossom Tacos

almond romesco, marinated cabbage salad, smoky jalapeno

Beef Tongue “Pastrami” Toast

warm field onion and kale salad, horseradish and caraway

Heirloom Tomatoes and Roasted Eggplant Salad

lemon, tahini, bulgur wheat and toasted sesame

Cucumber “Greek Salad”

feta, generic pepperoncini, black olives, red wine, sunflower seeds and toasted pita

sourdough toasts (2.) greens with vinaigrette (8.)

Pasta

20.

Garganelli, roasted tomato, High Lawn ricotta, Parmesan

Spaetzle, peas from the freezer, fried dill, ham, sweet cream and pea shoots

Semolina gnocchi, Hudson Valley sweet corn, Jonah crab, chilies

Trofie, broccoli stem and sharp cheddar “mac and cheese”, braised chicken, smoked cabbage

 

Plates

25.

Sautéed Farm Raised Idaho Trout

ricotta and zucchini fritters, roasted peppers, saffron, raisins, sundried tomatoes, capers and purple basil

Fried Confit of Niman Ranch Pork Spare Ribs

summer slaw, baked beans, maple sweet and sour

Roasted Misty Knoll Chicken Breast

extra skin, ted’s padron pepper puree, tortilla “gratin”, black bean and corn salad

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