Dinner Menu
Wednesday, August 1st, 2012
Small Plates
10.
Corn, Tortilla and Veal Chorizo Soup
smoky jalapeno, scallion
Peach and Nectarine Salad
cucumber, sunflower seeds, feta, onion, dill and red wine
Petite Summer Vegetable Stew
slow poached egg, smoked butter, rock shrimp, tempura of zucchini blossoms
Woven Roots Carrots
pickled, pureed and roasted, rice and chicken croquettes, Maytag blue, hot sauce
Big Eye Tuna Rillettes
seasonal garnishes, toast and pickled raisins
Tasting of Our Favorite Tomato “Sandwiches”
grilled cheese and pickles, BLT, mozzarella, garlic and pesto
Savory Yogurt Panna Cotta
fresh and pickled blueberries, pumpkin seeds, toasted Tuscan kale
Sourdough toasts (2.) Greens with vinaigrette (8.) Oyster tacos, almond romesco (10.)
Pasta
20.
Garganelli, roasted tomato, High Lawn ricotta, Parmesan
Orecchiette, NEFF beef Bolognese, pecorino, garlic crumbs
Eggplant “parm”, with or without pepperoni “red sauce”
Crispy “strudel” of kale and chevre, smoked onions, walnuts, mushrooms, black truffle, Swedish turnip puree
Plates
25.
Sautéed Farm Raised Idaho Trout
marinated beets, horseradish “crème”, warm green beans, peas and leeks
Roasted Breast of Misty Knoll Chicken
extra skin, sweet corn and broccoli hash, Ted’s padron pepper puree, tomato fondue
Nudel does not specialize in vegan or allergenic cooking. We politely decline any substitutions or alterations.