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.