Dinner Menu

Friday, July 5th, 2013

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To Begin                            10.

Chilled White Bean and Green Garlic Soup, pepperoncini, sundried tomatoes

Bluefish “Cakes”, egg tortilla, “knock off” ketchup, Shady Gate micros

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

Fried Chicken Thigh Tacos, almond romesco, dressed lettuces, veal chorizo

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

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

Smoked Trout Pate, horseradish, pickles, mustard and toasts

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

 

Pasta              15./22.

Semolina gnocchi, spicy braised lamb, pecorino and green olives

Bacon mac and cheese, shells, ham crumbs

Penne, roasted tomato, ricotta, Parmesan and EVOO

 

Plates             25.

Misty Knoll Chicken Breast, summer squash, sugar snaps and carrot chamomile vinaigrette

Fried Brined Quail, slow cooked grits, spicy turnips and braised greens

Roasted Line Caught Swordfish, cherry tomatoes, lentils and basil

NEFF Twin Mushroom and Almost Swiss Burger, challah, crumble fry salad (15.)

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