Dinner Menu

Sunday, September 2nd, 2012

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Small Plates

10.

Spicy Tomato and Smokey Corn Soup, black bean crema

Matty’s Roasted Garlic and Goat Cheese Mousse

black olive tapenade, toasts, pickled shallots, JA inspired

Fried Green “BLT” Tacos

fried green tomatoes, marinated ripe tomatoes, almond romesco, bacon dressed lettuces

Duck Confit and Lacinato Kale Succotash

slow poached egg, white beans from Maine, Hudson valley corn

Berry Patch Cauliflower Salad

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

NEFF Beef Meatballs

sesame and vaguely Asian flavors, tempura of broccoli, miso aioli

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

Mid

15.

Tataki of Beef Strip Loin

“peppers and onions”, melted field onions, pickled spicy and sweet peppers, croutons, baba ganoush

Pasta

20.

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

Rigatoni, roasted tomato, High Lawn ricotta, Parmesan

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

 

Plates

25.

Butter Poached Trout

almond, caper and – brown butter emulsion, summer vegetable “fricassee”, crushed potatoes

Roasted Diver Scallops

tomato, bacon and corn salad, parsley tomato broth, goat cheese polenta, black pepper

Fried Confit of Niman Ranch Pork Spare Ribs

summer slaw, greens beans, maple sweet and sour

Jonah Crab “Cakes”

wheat berries and Israeli couscous, zucchini and leek relish, curry, head lettuces, Swoon inspired

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