Dinner Menu
Saturday, August 25th, 2012
Small Plates
10.
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
Braised Chicken, Sweet Corn and Goat Cheese Porridge
slow poached egg, truffle vinaigrette, leeks, herbs and peas from the freezer
Swordfish Pate
seasonal pickles and garnishes
Sourdough toasts (2.) Greens with vinaigrette (8.)
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 arugula walnut pesto
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 black olive tapenade
Roasted Vermont Quail
smoked peaches, braised fennel, sorrel and thyme honey vinegar
Nudel does not specialize in vegan or allergenic cooking. We politely decline any substitutions or alterations.