Tuesday, May 14th, 2013
To Begin 10.
Black Bean and Asparagus Soup, crushed tortilla, pumpkin seeds, manchego and lime
Trout and Bacon Fritters, egg ravigot, brown butter vinaigrette and peas from the freezer
Pork Carnitas Tacos, cabbage slaw, almond romesco, pickled jalapeno
Portobello Confit, roasted onions, “steak” vinaigrette, Spanish blue cheese
Pan Roasted Overmeade Gardens Asparagus, baked Rawson Brook chevre, arugula puree, sorrel
Foie Gras Pierogies, cabbage jam, melted onions, duck sausage, raisin, black pepper
Rubiner’s Cheese Selection, Winnimere, Carmody Reserve, Tomme du Haut-Richeliu, seasonal accompaniments
Penne, roasted tomato, High Lawn ricotta, Parmesan
Semolina gnocchi, braised chicken, green olives, bitter greens and sunflower seed pesto
Linguini, spicy bone marrow, tomato and clam “sauce”, Jonah crab, black pepper crumbs
Sautéed Farm Raised Idaho Trout, asparagus, black olive, feta, grain “risotto”
Roasted Canadian Duck, grits, braised greens, Japanese turnips, smoky maple and boiled peanuts
East Chatham Porkchop Schnitzel, spaetzle, oyster mushrooms, mustard, fried egg and kraut
Veggie Burger “Sandwich”, ciabatta, kinda fries, chevre, aioli, “fixins”, with or without sap cured ham (15.)
Vegetables (ish) 8.
Woven Root’s Lettuces, vinaigrette
Matty’s Asparagus, lemon, Parmesan, fried egg, popcorn puree
BMB sourdough toasts (3.) Four course menu tasting (50. Pp.)
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.