Dinner Menu
Saturday, July 21st, 2012
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