Dinner Menu

Thursday, August 9th, 2012

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Small Plates

10.

 

Corn, Leek and Chicken “Stew”, quinoa

Marinated Beets

savory yogurt panna cotta, pumpkin seeds and young arugula, maple pickled blueberries

Petite Summer Succotash

hominy, giant limas, pork belly, slow poached farm egg, micro peppercress

Fried Green “BLT” Tacos

almond romesco, dressed greens, bacon, marinated and fried green tomatoes

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.

Orecchiette, basil and sunflower seed pesto, High Lawn ricotta, braised kale

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.

Pan Seared Line Caught Canadian Swordfish

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

Braised NEFF Beef Short Ribs

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.