Dinner Menu

Wednesday, June 19th, 2013

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To Begin          10.

Pan Roasted Lenox Asparagus, Rawson Brook chevre, lemon, sunflower seed and lemon “pesto”

Hominy Black Bean and Asparagus Soup, crushed tortilla, lime

Fried Chicken Thigh Tacos, almond romesco, bacon and jalapeno dressed lettuces

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

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

Hake “Cake”, albacore salad, petite Caesar, crumbled egg

Woven Roots Young Lettuces, vinaigrette (8.)                           BMB semolina toasts (3.)

 

Next               15.

A Non Traditional Charcuterie Plate, calves liver pate with porcini, duck and chicken terrine, pistachio, currant

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

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 Swiss chard

Plates             25.

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

Sautéed Halibut, carrots, arugula, dill, horseradish and peas from the freezer

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

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

Four Course Menu Tasting (50. Pp.)

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