Dinner Menu

Saturday, September 13th, 2014

share this:

 

 

Leaves and Vegetables

12.

 

Marinated Overmeade Gardens Beefsteak Tomato “Ratatouille”

eggplant, summer squash, chili flake and garlic scapes

Woven Roots Young Lettuces

Berry Patch melon, cucumber, yogurt vinaigrette, sunflower and poppy seeds

Beets, Plums and Leeks

farro, Rawson Brook chevre, red wine and pumpkin seeds

Italian Broccoli

fava beans, roasted garlic, toasted salami, bread crumbs

Small Plates

10.

Braised Beef and Collard Green Tacos

almond romesco, jalapeno slaw

Corn Chowder

pickled Hungarian hot pepper

Crispy Shiitake Mushrooms

sesame, pickled yellow broad beans and miso emulsion

Kimchi and Beef Meatballs

more kimchi, peanuts

Fish Fritters

aioli, caper and sundried tomato

Semolina toasts (3.)

 

 

Pasta

15./22.

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

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

Linguini, summer squash “carbonara”, leeks, black pepper and corn

 

 

Large Plates

26.

Farm raised Idaho Trout

fennel, Roma beans, sweet peppers and cauliflower

Tender of Koch Farm Turkey

chopped clams, bacon, lentils, Brussel tops and fingerlings

 

NEFF Hangar Steak

roasted onion puree, warm salad of corn and black beans

 

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

Dessert

Chocolate Soufflé Cake, raspberries, whip cream and coffee caramel

Frozen Yogurt, maple poached blueberry, almond and graham cracker crumble

Back up for pork: Seared hangar steak, roasted onion puree, warm salad of corn, black beans, ancho chili and pickled pablanos peppers