Dinner Menu
Friday, July 6th, 2012
Small Plates
10.
Duck Carnitas Tacos
citrus cured duck confit, almond romesco, marinated cabbage and 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, black olive tapenade
Berry Patch Green House Tomatoes
warm ricotta, lemon, Parmesan, nettle and sunflower seed pesto, crumbs
Roasted Beets and Crispy Chevre
basil seeds, oranges, strawberry balsamic
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
Trofie, broccoli stem, peas from the freezer, pancetta and gruyere “mac and cheese”
Spaetzle, scapes, mushrooms, overwintered leek cream and cave aged Berleberg
Plates
25.
Fried Confit of Niman Ranch Pork Spare Ribs
baked beans, coleslaw and maple sweet and sour
Line Caught Canadian Swordfish
zucchini and mussel “marinara”, squash blossoms and polenta
Citrus Oil Poached East Coast Halibut
carrot puree, pea shoot salad, pickled raisins, orange tobiko
Nudel does not specialize in vegan and allergenic cooking; this menu is not available for substitutions.