Dinner Menu
Thursday, August 2nd, 2012
Small Plates
10.
Cream of Corn Soup
Swiss chard, Gruyere, Jonah crab
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
Heirloom Tomatoes
warm cheddar, pickles, quinoa and buttered crumbs
Roasted Beets
savory yogurt panna cotta, kales, lemon poppy
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”
Mustard spaetzle, smoky cabbage and pork rillettes
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
Day Boat Diver Scallops
The Berry Patch melons, basil cucumber pickles, toasted pumpkin seeds
Nudel does not specialize in vegan or allergenic cooking. We politely decline any substitutions or alterations.