Dinner Menu
Thursday, July 5th, 2012
Small Plates
10.
Squash Blossom Tacos
cabbage and zucchini slaw, almond romesco, smoky aioli, cilantro
Spicy Peanut Butter and Garlic Soup
scapes, peanuts, chilies and tofu
Overmeade Gardens Sugar Snaps
Greek yogurt tzatziki, dill, crushed pumpkin seeds and young lettuces
Woven Roots Farm Carrots
split pea hummus pita, feta, olives
Rice and Chicken Wing Croquettes
Great Hill Blue, hot sauce and marinated broccoli
Berry Patch Green House Tomatoes
warm ricotta, lemon, Parmesan, nettle and sunflower seed pesto, crumbs
Sheffield Mutton Pastrami
cucumber and caraway salad, Japanese turnip, mustard
Sourdough toasts (2.) Greens with vinaigrette (8.)
Pasta
20.
Garganelli, roasted tomato, High Lawn ricotta, Parmesan
Orecchiette, broccoli stem, peas from the freezer, pancetta and gruyere “mac and cheese”
Semolina dumplings, beet greens, crimini mushrooms, pistachio and Rawson Brook chevre
Plates
25.
Roasted Breast of Misty Knoll Chicken
leek puree, broccoli, garlic scape and pea shoots
Pan Seared Diver Scallops
Frye’s organic mangos, beets, cucumber, sherry and lentils with orange roe
Farm Raised Idaho Trout
mussels, veal chorizo, zucchini and carrots
Nudel does not specialize in vegan and allergenic cooking; this menu is not available for substitutions.