Dinner Menu
Sunday, August 12th, 2012
Soups
10.
Black Bean and Corn Soup, scallion “cream”
Chilled Carrot, Peach and Earl Grey Soup, Jonah crab
Spreads and Bread
10.
Rawson Brook Chevre and Wilted Arugula Toast, heirloom tomatoes, balsamic onions
Chicken Liver Pate, seasonal pickles and mustard
Canadian Swordfish Rillettes, egg salad, horseradish, fingerling potatoes
Eggplant Duo, tahini, red peeper flakes, roasted padron pepper, lemon, bulgur wheat
Small Plates
10.
Marinated Woven Roots 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
Spicy Marinated Berry Patch Melon Salad
lime basil, orange roe, Thai rice noodle salad, mint
Cucumber “Greek”
generic pepperoncini, black olives, feta, sunflower seeds and red wine
sourdough toasts (2.)
Pasta
20.
Trofie, basil and sunflower seed pesto, High Lawn ricotta, braised Overmeade Gardens kale
Spaetzle, peas from the freezer, ham, sweet cream and pea shoots
Semolina gnocchi, Hudson Valley sweet corn, chilies, butter
Linguini, NEFF beef Bolognese, garlic crumbs
Plates
25.
NEFF Beef Short Ribs
tortilla gratin, almond romesco, summer slaw and jalapeno
Veal Shank
corn creamed lentils, sweet pepper, Romano bean and raisin salad
Nudel does not specialize in vegan or allergenic cooking. We politely decline any substitutions or alterations.