Dinner Menu

Tuesday, June 25th, 2013

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To Begin                            10.

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

Chilled Asparagus and Watercress Soup, toasted cheddar

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

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

The Berry Patch Strawberries, spiced balsamic, pistachio 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

Rubiner’s Cheese Selection, Twig Farm Tomme, Despearado, Classic Blue Log, seasonal accompaniments

Ceviche of Fluke, oranges, rhubarb, mint and rye croutons

Pasta              15./22.

 

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

Capellini, High Lawn ricotta, green and black olives, oregano and kale

Torchio, braised chicken, pea pesto, more peas

Plates             25.

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

Seared Breast of Misty Knoll Chicken Confit, braised wings, crushed potatoes, quinoa, scapes

Sautéed Halibut, “stew” of summer vegetables, squash blossoms and lemon

Roasted Vermont Quail, bacon, stuffing, summer slaw

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.