Dinner Menu

Tuesday, July 15th, 2014

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Leaves and Vegetables

“Massaged” Green Kale

peanut butter and sesame dressing, cucumber and garlic scapes

Matty’s Very Limited Sugar Snaps

crème fraiche ranch, bacon, pea shoots and more peas

Woven Roots Young Lettuces

Rawson Brook chevre dressing, apricots and toasted walnuts

 

Small Plates

Trio of Bean Hummus

split pea and chili, pinto “refrito”, chickpea and tomato

Farm Raised Idaho Trout Pate

horseradish, bagel and rye, pickled egg and red onion

Chicken Liver and Vidalia Onion Mousse

mustard, pickles, toasts and cranberry jam

Frye’s Mango and Curried Bluefish Salad

coconut-cilantro “pesto”

Fried Oyster Tacos

almond romesco, jalapeno, summer slaw, cilantro (12.)

 

 

Pasta

15./22.

Penne, roasted tomatoes, Lee farms ricotta, Parmesan and EVOO

Orecchiette, spicy pork sausage, pepperoncini, Swiss chard and black olives

 

Summer squash “mac and cheese” Vermont cheddar, shells,Tabasco crumbs

 

 

Large Plates

Fried “Confit” of Niman Ranch Pork Spare Ribs

grits, collard greens and a maple sweet and sour

Breast of La Belle Farm Duck

satsuma, salad turnips, spicy fermented pineapple vinegar, carrots, lentils

Seared NEFF Skirt Steak

broccoli, garlic scapes, roasted yukons, Dave’s Caesar dressing and leeks

Sautéed Farm Raised Idaho Trout

zucchini, summer squash, tomato fondue, Italian herbs and feta

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