Dinner Menu
Sunday, July 8th, 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
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.