Dinner Menu
Saturday, August 11th, 2012
Small Plates
10.
Black Bean and Corn Soup, scallion “cream”, smoky jalapeno
Marinated Beets
savory yogurt panna cotta, pumpkin seeds, maple pickled blueberries
Petite Summer Succotash
hominy, giant limas, chicken matzo balls, 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
Rawson Brook Chevre and Wilted Arugula Toast
heirloom tomatoes, balsamic onions, garlic
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
Linguini, NEFF beef Bolognese, garlic crumbs
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.