Dinner Menu
Tuesday, August 28th, 2012
Small Plates
10.
Potato, leek and corn stock soup, peas from the freezer
Mezze Plate
bulgur wheat, black olive tapenade, hummus, charred baba ganoush, feta and toasts
Berry Patch Cherry Tomatoes
marinated mozzarella, arugula-walnut pesto, croutons and EVOO
Fried Green “BLT” Tacos
fried green tomatoes, marinated ripe tomatoes, almond romesco, bacon dressed lettuces
Duck Confit and Lacinato Kale Succotash
slow poached egg, cassoulet beans from Maine and corn vinaigrette
Sourdough toasts (2.) Greens with vinaigrette (8.) Trout pate (10.)
Mid
15.
Maine Jonah Crab Salad
cucumber, chilled melon soup, Matty’s jalapeno’s, lime and orange roe
Tataki of NEFF Beef Strip Loin
white miso emulsion, fried and roasted broccoli, green beans and seeds
Pasta
20.
Orecchiette, roasted “sugar” corn, chilies, cherry tomatoes, purple basil
Rigatoni, roasted tomato, High Lawn ricotta, Parmesan
Linguini, NEFF Beef Bolognese, garlic crumbs
Plates
25.
Bacon Braised Trout
tomato “fondue”, oysters and wilted lettuces, zucchini, wheat berries
Sautéed Wild King Salmon
cauliflower and Isreali couscous, truffled leek vinaigrette, oven dried cherry tomatoes
Fried Vermont Quail
peach, hot pepper and fennel salad, summer slaw, herb and vinegar honey
Nudel does not specialize in vegan or allergenic cooking. We politely decline any substitutions or alterations.