Dinner Menu
Friday, August 24th, 2012
Small Plates
10.
Clam, bacon and tomato soup, black pepper
Curry vegetable soup, charred baba ganoush
Young and Older Lacinato Kale Salad
giant white beans, hot and sweet peppers, raisins, wheat berries
Cucumber and Melon Salad
feta, seeds, mint, yogurt, melon soup
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.) Swordfish pate (10.)
Raw
15.
Spicy Wild King Salmon Tartare
Matty’s jalapenos, lime, tortilla chips, black beans, cilantro, corn and salsa
Pasta
20.
Pizzichi di Farro, roasted “sugar” corn, chilies, cherry tomatoes, purple basil
Strozzapreti, roasted tomato, High Lawn ricotta, Parmesan
Carrot spaetzle, braised Vermont rabbit, more carrots and peas from the freezer
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, broccoli, quinoa and corn
Seared Wild King Salmon
roasted tomato puree, cauliflower, chickpeas and olives
Roasted Vermont Quail
arugula, smoked peaches, fennel, sorrel and thyme honey vinegar
Nudel does not specialize in vegan or allergenic cooking. We politely decline any substitutions or alterations.