Dinner Menu
Friday, August 10th, 2012
Small Plates
10.
Black Bean and Corn Soup, scallion “cream”, smoky jalapeno
Marinated Beets
savory yogurt panna cotta, pumpkin seeds and young arugula, maple pickled blueberries
Petite Summer Succotash
hominy, giant limas, pork belly, slow poached farm egg, micro peppercress
Fried Green “BLT” Tacos
almond romesco, dressed greens, bacon, marinated ripe and fried green tomatoes
Spicy Marinated Berry Patch Melon Salad
lime basil, orange roe, Thai rice noodle salad
Heirloom Tomatoes and Roasted Eggplant Salad
lemon, tahini, bulgur wheat and toasted sesame
Cucumber “Greek Salad”
feta, generic pepperoncini, black olives, red wine, sunflower seeds and toasted pita
sourdough toasts (2.) greens with vinaigrette (8.)
Pasta
20.
Pizzichi di Farro, basil and sunflower seed pesto, High Lawn ricotta, braised kale
Spaetzle, peas from the freezer, fried dill, ham, sweet cream and pea shoots
Semolina gnocchi, Hudson Valley sweet corn, Jonah crab, chilies
Trofie, broccoli stem and sharp cheddar “mac and cheese”, braised chicken, smoked cabbage
Plates
25.
Pan Seared Line Caught Canadian Swordfish
ricotta and zucchini fritters, marinated peppers and Romano beans, roasted tomato puree
Fried Confit of Niman Ranch Pork Spare Ribs
summer slaw, baked beans, maple sweet and sour
Brown Butter Poached Farm Raised Idaho Trout
Rich’s potato and leek salad, sauce ravigot, Ted’s young arugula
Nudel does not specialize in vegan or allergenic cooking. We politely decline any substitutions or alterations.