Dinner Menu
Sunday, July 22nd, 2012
Soups
10.
Chilled Carrot and Chamomile Soup, iced tea seasoning, roasted peaches
Swedish Turnip “Chowder”, latke, dill, wild king salmon gravlax, crème fraiche
Tomato and Bacon, lentil
Small Plates
10.
Chicken Liver and Peanut Pate, Berleberg and rabbit rillettes, toast and seasonal garnishes
Sheffield Mutton Toast, strawberry balsamic, Great Hill Blue, Richard’s semolina and sesame bread
Sautéed Chicken Matzo Balls, horseradish yogurt, roasted carrots
Crispy Rawson Brook Chevre, cornflakes, maple pickled blueberries, almonds, young lettuces
Roasted Beets, pumpkin seed puree, raisins, Teds’ baby kale
Woven Roots Butter Lettuces, Frye’s organic mango vinaigrette, chilies, cucumber
Green Bean Salad, tomatoes, onions, crispy pork belly, almond romesco, pardon peppers
Sourdough toasts (2.) Greens with vinaigrette (8.)
Pasta
20.
Garganelli, roasted tomato, High Lawn ricotta, Parmesan
Sunflower seed spaetzle, zucchini, corn, Jonah crab, Berle Farm crowdie
Trofie, rabbit and cheddar “mac and cheese”, peas from the freezer
Orecchiette, NEFF beef Bolognese, garlic crumbs
Plates
25.
Fried Confit of Niman Ranch Pork Spare Ribs
maple sweet and sour, summer slaw, baked beans
Braised Australian Lamb Shank
summer succotash, bacon
Nudel does not specialize in vegan or allergenic cooking. We politely decline any substitutions or alterations.