Dinner Menu

Saturday, June 22nd, 2013

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To Begin                            10.

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

Asparagus and Ramp Soup, toasted cheddar

Fried Oyster Tacos, almond romesco, bacon and jalapeno dressed romaine

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

Young Lettuces and Strawberry Salad, spiced balsamic, Parmesan

Ceviche of Fluke, oranges, greek yogurt, mint and duck fat granola

Marinated Long Island Squid, salami, pepperoncini, white beans and capers

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, Twig Farm Tomme, Despearado, Classic Blue Log, seasonal accompaniments

Pasta              15./22.

 

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

Torchio, High Lawn ricotta, green and black olives, oregano and Swiss chard

Plates             25.

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

Seared Breast of Misty Knoll Chicken Confit, kale, arugula and potato salad, lemon, asparagus, crispy skin

Sautéed Halibut, pea pesto, carrots, more peas and scapes

NEFF Double Mushroom and Almost Swiss Burger, challah, latkes and marinated generic broccoli (15.)

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