Dinner Menu
Thursday, August 16th, 2012
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.
Chilled Beet Soup
pink and red beets, greek yogurt, pumpkin seeds and herbs
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, heirloom tomatoes, dressed lettuces, jalapeno
sourdough toasts (2.) rice and chicken croquettes (10.) greens with vinaigrette (8.)
Pasta
20.
Trofie, roasted corn, chilies, cherry tomatoes, purple basil
Garganelli, roasted tomatoes, High Lawn ricotta and Parmesan
Hazelnut and poppy seed spaetzle, young kale, marinated beets and balsamic
Plates
25.
Seared Diver Scallops
corn cream, Matty’s hot wax peppers, cherry tomatoes, cauliflower
Roasted Breast of Misty Knoll Chicken
Ray’s ranch dressing, Romano beans, broccoli, fried leeks, porcini puree
Flash Seared Big Eye Tuna
warm lentils and foie gras vinaigrette, zucchini, heirloom tomatoes
Nudel does not specialize in vegan or allergenic cooking. We politely decline any substitutions or alterations.