Dinner Menu
Thursday, July 12th, 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
Sheffield Mutton Pastrami and Lentil Hash
slow poached egg, caraway and gruyere fondue, buttered toast
Smoky Tomato Gazpacho
pickled rock shrimp, scallions
Berry Patch Tomatoes
warm spinach and bacon salad, cave aged Berleberg, new garlic croutons, aioli, spring onions
Sourdough toasts (2.) Greens with vinaigrette (8.) Swordfish 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
Sunflower seed spaetzle, carrots, Vermont rabbit, basil pesto
Ruffle pasta, peas from the freezer, turnip puree, mustard and whey braised pork
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, wilted Barefoot Farm arugula
Roasted NEFF Beef
almond romesco, marinated cabbage, fried veal chorizo and tortilla “croutons”, zucchini, spring onion
Wild King Salmon
Frye’s organic mango, cucumbers, oranges, exotic basils, napa cabbage
Nudel does not specialize in vegan or allergenic cooking; this menu is not available for substitutions.