Dinner Menu
Saturday, July 7th, 2012
Small Plates
10.
Duck Carnitas Tacos
citrus cured duck confit, almond romesco, marinated cabbage and cilantro
Overmeade Gardens Sugar Snaps
Greek yogurt tzatziki, dill, crushed pumpkin seeds, feta, split pea hummus and young lettuces
Chilled Root Vegetable Veloute
pickled raisins and scallops, curry
Berry Patch Green House Tomatoes
warm ricotta, lemon, Parmesan, nettle and sunflower seed pesto, crumbs
Roasted Beets and Crispy Chevre
oranges, strawberry balsamic, pistachio
Sheffield Mutton Pastrami and Lentil Hash
slow poached egg, caraway “beurre rouge”, buttered toast
Fried Chicken
extra skin, almost ranch dressing, scallions, garlic scapes
Sourdough toasts (2.) Greens with vinaigrette (8.)
Pasta
20.
Garganelli, roasted tomato, High Lawn ricotta, Parmesan
Spaetzle, braised chicken, broccoli, mustard and mushrooms
Ruffle pasta, NEFF beef and tomato ragout, pecorino
Plates
25.
Fried Confit of Niman Ranch Pork Spare Ribs
baked beans, coleslaw and maple sweet and sour
Line Caught Canadian Swordfish
zucchini and shellfish “marinara”, green olive, opal basil, fennel and polenta
Citrus Oil Poached East Coast Halibut
Frye’s organic mango vinaigrette, beets, carrots, lime basil and basil seeds
Nudel does not specialize in vegan or allergenic cooking; this menu is not available for substitutions.