Dinner Menu

Tuesday, June 18th, 2013

share this:

 

 

 

 

 

To Begin          10.

Asparagus, Hominy and Chorizo Soup, black beans

Pan Roasted Lenox Asparagus, Parmesan, lemon, bitter green and sunflower seed pesto

Oyster and Bacon Tacos, almond romesco, dressed lettuces, jalapeno and cilantro (12.)

Japanese Turnip Fritters, Overmeade Gardens garlic scapes, miso mustard, apple

Wilted Kale and Strawberry Salad, spiced balsamic, Parmesan, radish

Duo of Odd Pates, porcini and calves liver, albacore and dill, pickles

Hake “Cake”, petite Caesar, crumbled egg

BMB semolina toast (3.)                                 The Berry Patch Lettuces, vinaigrette (8.)

 

Next               15.

Tartare of NEFF Strip Loin, smoked paprika, toasted quinoa, marinated spinach

Rubiner’s Cheese Selection, Abbaye de Belloc, Desperado, Classic Blue Log, seasonal accompaniments

Pasta              15./22.

 

Basil spaetzle, asparagus, herbs, spicy tomato “marinara”, slow poached egg

Sagne a Pezzi, High Lawn ricotta, green and black olives, oregano and arugula

Capellini, pecorino, braised chicken and generic salami

Plates             25.

Fried Confit of Niman Ranch Pork Ribs, grits, collards, smoky maple sweet and sour

Sautéed Halibut, carrots, curry, peas from the freezer, asparagus

Canadian Duck Breast, oranges, strawberries, pickled rhubarb, watercress, savory granola

NEFF Double Cheeseburger, cottage bacon, Red Barn cheddar, Challah, crumble fry salad (15.)

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