Dinner Menu
Sunday, August 26th, 2012
Small Plates
10.
Curry vegetable soup, charred baba ganoush
Potato, corn stock and leek soup, kale
Raw Cucumber and Melon “Stew”
Greek yogurt, feta and seeds
Chickpea Hummus
bulgur wheat, black olive tapenade and toasts
Porridge of Braised Chicken and Corn
wheat berry, giant white bean and raisin salad, hot peppers
Warm Overmeade Gardens Tomatoes
marinated mozzarella, arugula-walnut pesto, croutons and EVOO
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
Orecchiette, roasted tomato, High Lawn ricotta, Parmesan
Linguini, NEFF Beef Bolognese, garlic crumbs
Carrot spaetzle, braised Vermont rabbit and basil–sunflower seed pesto
Plates
25.
Bacon Braised Trout
broccoli, quinoa and corn salad, shallot and mustard marmalade
Poached Wild King Salmon
cauliflower and peas, truffled leek vinaigrette, summer slaw
Braised Veal Shank
crushed potatoes, fennel, green beans, porcini puree
Nudel does not specialize in vegan or allergenic cooking. We politely decline any substitutions or alterations.