Small Plates

10.

Wild King Salmon Gravlax

rutabaga salad, Nordic herbs and spices, crème friache, slow poached egg

Chilled Carrot and Chamomile Soup

orange, iced tea seasoning, roasted peaches

Sheffield Mutton Toast

strawberry balsamic, Great Hill Blue, Richard’s semolina and sesame bread, butter lettuces

Frye’s Mango Salad

cucumber, chilies, lime, Jonah crab

Pork Liver Scrapple

field onion and Berry Patch tomato salad, lunch pickles

Wild Striped Bass Ceviche

Ted’s padron peppers, citrus, EVOO

Tempura of Chicken Matzo Balls

horseradish yogurt, roasted carrots

Crispy Rawson Brook Chevre

cornflakes, maple pickled blueberries, beets, almonds, young lettuces

The Berry Batch Green and Romano Beans

bacon, zucchini, croutons, our version of ranch

Sourdough toasts (2.) Greens with vinaigrette (8.) Pork belly tacos, almond romesco (10.)

Pasta

20.

Garganelli, roasted tomato, High Lawn ricotta, Parmesan

Sunflower seed spaetzle, zucchini, basil pesto, peas from the freezer, Berle Farm crowdie

Orecchiette, rabbit, creamed corn, lentils, cheddar

Linguini, NEFF beef Bolognese, garlic crumbs

Plates

25.

Fried Confit of Niman Ranch Pork Spare Ribs

maple sweet and sour, summer slaw, baked beans

Seared Breast of Misty Knoll Chicken

summer succotash, bacon

Nudel does not specialize in vegan or allergenic cooking. We politely decline any substitutions