Dinner Menu
Friday, August 17th, 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 and Rawson Brook Chevre 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
Hosta Hill Goat “Egg Rolls”
cabbage, curry, raisin and chick pea salad
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, young kale, marinated beets and balsamic
Linguini, NEFF Beef Bolognese, garlic crumbs
Plates
25.
Roasted Breast of Misty Knoll Chicken
Romano bean salad, cauliflower, broccoli and clam “stew”, fried leeks
Fried Confit of Niman Ranch Pork Spare Ribs
summer slaw, baked beans and maple sweet and sour
Seared Canadian Line Caught Swordfish
tomatoes, giant white bean, wheat berry, hot and sweet pepper salad, saffron vinaigrette
Nudel does not specialize in vegan or allergenic cooking. We politely decline any substitutions or alterations.