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

Woven Roots Beets

fennel, green olives, warm High Lawn ricotta, oranges, sunflower seed crumbs

Young Lettuces

cucumbers, Berle farm Crowdie, strawberry balsamic and almonds

Sheffield Mutton Pastrami and Lentil Hash

slow poached egg, caraway “beurre rouge”, buttered toast

Spicy Rice and Chicken Wing Croquettes

almost ranch dressing, scallions, garlic scapes

Sourdough toasts (2.) Greens with vinaigrette (8.)

Pasta

20.

Garganelli, roasted tomato, High Lawn ricotta, Parmesan

Trofie, peas from the freezer, pancetta mac and cheese

Ruffle pasta, NEFF beef and tomato ragout, pecorino

Spaetzle, chicken, tofu, broccoli, chilies and peanuts

Plates

25.

Fried Confit of Niman Ranch Pork Spare Ribs

baked beans, coleslaw and maple sweet and sour

“Stewed” Line Caught Canadian Swordfish

shellfish marinara, zucchini, polenta, roasted fennel

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.