Wednesday, May 29th, 2013
To Begin 10.
Overmeade Gardens Asparagus and Basil Soup, aleppo pepper and sumac
Pan Roasted Lenox Asparagus, Dave’s Caesar, kale, slow poached egg, toasted parmesan
Steamed Beef “Meatballs”, spicy lime pickles
Manchego and Nacho Tacos, sour cream, almond romesco, refried beans, pickled jalapeno
Montauk Bluefish Fritters, dill aioli, young greens, Gerry’s dill pollen
Woven Root’s Lettuces, vinaigrette (8.) BMB sourdough toasts (3.)
Seafood Charcuterie, smoked trout mousse, steelhead pate, pickled mackerel, sourdough blini
Rubiner’s Cheese Selection, Rappleree, Lake Champlain 3x, Challerhocker, seasonal accompaniments
Penne, roasted tomato, High Lawn ricotta, Parmesan
Spaetzle, brown butter, chicken of the woods mushrooms, braised chicken, feta
Linguini, pork sausage and clam “cream”, black pepper crumbs
Niman Ranch Pork Loin, Japanese turnips, rhubarb lime jam, spinach and radish
Butter Poached Idaho Trout, asparagus, mushy lentils, parsley, caper and almond butter
Misty Knoll Chicken Breast, giant Peruvian lima beans, bitter greens and sunflower seed pesto, arugula
Tempura of Soft Shell Crabs, slow cooked grits, bacon and ramp braised “frozen” peas
Veggie Burger Sandwich, mushroom tapenade, whipped blue cheese, chickpea salad, with or without salami (15.)
Four Course Menu Tasting 50. Pp.
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.