Dinner Menu

Wednesday, July 3rd, 2013

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To Begin                            10.

Chilled Soup of Matty’s Asparagus, dark rye croutons

Bluefish “Cakes”, egg tortilla, giant white beans, “knock off” ketchup

Overmeade Gardens Garlic Scapes, marinated squid, spicy coconut milk vinaigrette, cucumber

Veal Chorizo and Egg Tacos, almond romesco, dressed lettuces

The Berry Patch Zucchini and Blossoms, ricotta, black olive honey and oranges

Terrine of Poultry, Pistachio and Currants, mustard, pickles and toast

First of the Season Beefsteak Tomatoes, baked Rawson Brook chevre, cherry tomatoes, sunflower seeds

Japanese Turnip Fritters, miso mustard, cucumbers, non-local pineapple and charred tofu

Woven Roots young lettuces, vinaigrette (8.)                    BMB semolina toasts (3.)

 

 

Next               15.

Rubiner’s Cheese Selection, Bloomsday, Timberdoodle, 3x, seasonal accompaniments

Ceviche of Yellowtail, grapefruit, jalapeno, kohlrabi and lime

Seared Canadian Foie Gras, strawberries, rhubarb gastrique, savory granola

 

Pasta              15./22.

Linguini, braised veal, tomato and pecorino

Bacon mac and cheese, shells, ham crumbs

 

Plates             25.

Sautéed Farm Raised Idaho Trout, summer squashes, zucchini, herbs, chickpeas, tahini

Misty Knoll Chicken Breast, grits, vegetables from our farmers

Roasted Line Caught Swordfish, tomatoes, lentils and basil

NEFF Twin Mushroom and Almost Swiss Burger, challah, crumble fries and marinated generic broccoli (15.)

Four Course Menu Tasting (50. Pp)

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