Dinner Menu

Friday, May 24th, 2013

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To Begin          10.

Overmeade  Gardens Asparagus and Tomato Soup, porcini and green kale croutons, feta

Pan Roasted Lenox Asparagus, baked Rawson Brook chevre, truffle puree and sorrel

Pork Fried Rice Dumplings, scallion miso vinaigrette, crimini mushrooms, spinach and radish

Fried Soft Shell Crab, jalapeno aioli

Manchego and Nacho Tacos, sour cream, almond romesco, refried beans, pickled jalapeno

Woven Root’s Lettuces, vinaigrette                  (8.)           BMB sourdough toasts (3.)

 

Next               15.

 

Seafood Charcuterie, smoked trout mousse, steelhead pate, pickled mackerel, sourdough blini

 

Rubiner’s Cheese Selection, Rappleree, Lake Champlain 3x, Abbaye de Belloc, seasonal accompaniments

 

Pasta              15./22.

 

Penne, roasted tomato, High Lawn ricotta, Parmesan

Orecchiette, braised chicken, peas from the freezer, bitter greens and sunflower seed pesto

Linguini, pork sausage and clam “cream”, black pepper crumbs

 

Plates             25.

Roasted Breast of Misty Knoll Chicken, Parmesan, grits, Japanese turnips in black kale “gravy”

Niman Ranch Pork Loin, giant white beans, garlic, mustard, apple and cabbage salad

Butter Poached Idaho Trout, asparagus, watercress, crumbled egg, caper and morel puree

Tempura of Soft Shell Crabs, steamed duck fat rice, bacon braised greens and “pea butter”

Veggie Burger Sandwich, mushroom mustard, roasted onions, Crowdie, potato salad, with or without salami (15.)

 

 

Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.