Dinner Menu
Wednesday, August 22nd, 2012
Small Plates
10.
Clam, bacon and tomato soup, black pepper
Young and Older Lacinato Kale Salad
giant white beans, hot and sweet peppers, raisins, wheat berries
Big Eye Tuna “Pate”
egg salad, pickles, toasts
Cucumber and Melon Salad
feta, seeds, mint, yogurt
Overmeade Gardens Cherry Tomatoes
mozzarella, pesto, croutons and EVOO
Fried Green “BLT” Taco
almond romesco, marinated tomatoes, jalapeno, bacon dressed lettuces
Sourdough toasts (2.) Greens with vinaigrette (8.) Chicken liver pate (10.)
Pasta
20.
Pizzichi di Farro, roasted “sugar” corn, chilies, cherry tomatoes, purple basil
Torchio, roasted tomato, High Lawn ricotta, Parmesan
Carrot spaetzle, braised Vermont rabbit, more carrots and peas from the freezer
Linguini, bone marrow tomato sauce, garlic crumbs, green kale
Plates
25.
Fried Confit of Niman Ranch Pork Spare Ribs
summer slaw, baked beans and maple sweet and sour
Bacon Poached Trout
shallot, mustard and onion marmalade, roasted zucchini, quinoa and corn
Line Caught Canadian Swordfish
cauliflower “Nicoise”, green beans, oven roasted tomatoes, shaved fennel
Crispy NEFF Beef Short Rib “Hash”
smashed potatoes, broccoli, arugula
Nudel does not specialize in vegan or allergenic cooking. We politely decline any substitutions or alterations.