Dinner Menu

Saturday, September 1st, 2012

share this:

 

Small Plates

10.

Spicy Tomato and Smokey Corn Soup, black bean crema

Charred Baba Ganoush

bulgur wheat, black olive tapenade, 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

Berry Patch Cauliflower Salad

white, cheddar, Roman and purple cauliflower, yogurt vinaigrette, pickled melon

Sourdough toasts (2.) Greens with vinaigrette  (8.) Trout pate (10.)

Mid

15.

Jonah Crab “Cake”

orange roe, zucchini relish, roasted zucchini, head lettuces and curry

Pasta

20.

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

Rigatoni, roasted tomato, High Lawn ricotta, Parmesan

Rawson Brook goat cheese polenta, summer vegetable “fricassee”

Linguini, bone marrow tomato sauce, young kale, pepperoni crumbs

 

Plates

25.

Butter Poached Trout

marinated green beans, capers, almonds, Pete’s Brussels sprouts and crushed potatoes

Roasted Diver Scallops

cauliflower, wheat berries and Israeli couscous, truffled leek vinaigrette, young lettuces

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.