Dinner Menu
Wednesday, July 11th, 2012
Small Plates
10.
Overmeade Gardens Sugar Snaps
Greek yogurt tzatziki, dill, crushed pumpkin seeds, feta and young lettuces
Woven Roots Beets and Hudson Valley Peaches
creme fraiche, fennel, toasted oats, horseradish, spinach
Sheffield Mutton Pastrami and Lentil Hash
slow poached egg, caraway and gruyere fondue, buttered toast
Smoky Tomato Gazpacho
pickled rock shrimp
Spicy Rice and Chicken Wing Croquettes
almost ranch dressing, scallions
Sourdough toasts (2.) Greens with vinaigrette (8.) Chicken liver and almond pate (10.)
Raw
15.
Tartare of Beef Strip Loin
leeks vinaigrette, squash blossom “fries”, black truffle, parmesan
Pasta
20.
Garganelli, roasted tomato, High Lawn ricotta, Parmesan
Spaetzle, peas from the freezer, turnip puree, mustard and whey braised pork, sunflower seeds
Ruffle pasta, beef and tomato ragout, pecorino
Plates
25.
Fried Confit of Niman Ranch Pork Spare Ribs
baked beans, coleslaw and maple sweet and sour
Seared Canadian Line Caught Swordfish
salsa verde, sourdough panzanella, garlic scapes, Barefoot Farm arugula
Roasted NEFF Beef
almond romesco, marinated cabbage, fried veal chorizo and tortilla “croutons”, zucchini, spring onion
Six Course Menu Tasting, Sixty Dollars Per Person
Nudel does not specialize in vegan or allergenic cooking; this menu is not available for substitutions.