Dinner Menu
Wednesday, August 15th, 2012
Soups
10.
Black Bean and Corn Soup, smoked paprika
Chilled Carrot, Peach and Earl Grey Soup, petite peach salad
Spreads and Bread
10.
Canadian Swordfish Rillettes, egg salad, horseradish
Eggplant Duo, tahini, red pepper flakes, roasted padron pepper, lemon, bulgur wheat
Wilted Arugula Toast, tomatoes, balsamic onions
Small Plates
10.
Cucumber “Greek” Salad
feta, generic pepperoncini, black olives, sunflower seeds and red wine
Cherry Tomatoes and Berry Patch Melons
white miso, toasted sesame, basils and orange tobiko
Fried Green “BLT” Tomato Tacos
almond romesco, bacon, dressed lettuces, jalapeno
sourdough toasts (2.) rice and chicken croquettes (10.) greens with vinaigrette (8.)
Pasta
20.
Pizzichi di Farro, roasted corn, chilies, cherry tomatoes, purple basil
Garganelli, roasted tomatoes, High Lawn ricotta and Parmesan
Hazelnut and poppy seed spaetzle, arugula, marinated beets and balsamic
Plates
25.
Seared Diver Scallops
corn cream, Matty’s jalapenos, cherry tomatoes, cauliflower
Sautéed Vermont Quail
Ray’s ranch dressing, Romano beans, fried leeks, porcini puree, and fingerling potatoes
Flash Seared Big Eye Tuna
warm lentils, roasted onions and foie gras vinaigrette, zucchini, heirloom tomatoes
Nudel does not specialize in vegan or allergenic cooking. We politely decline any substitutions or alterations.