Dinner Menu
Thursday, August 30th, 2012
Small Plates
10.
Mezze Plate
bulgur wheat, black olive tapenade, hummus, charred baba ganoush, feta and pita
Woven Roots Tomatoes
marinated mozzarella, basil vinaigrette, 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, butter 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 jalapenos and orange roe
Tataki of NEFF Beef Strip Loin
white miso emulsion, fried and marinated broccoli, green beans and seeds
Roasted Vermont Quail
herb and vinegar honey, peach and fennel salad, Brussels sprouts
Pasta
20.
Orecchiette, roasted “sugar” corn, chilies, cherry tomatoes, purple basil
Rigatoni, roasted tomato, High Lawn ricotta, Parmesan
Rawson Brook goat cheese polenta, summer vegetable “fricassee”
Plates
25.
Bacon Braised Trout
tomato “fondue”, oysters and wilted lettuces, zucchini, wheat berries
Roasted Diver Scallops
cauliflower and Israeli couscous, truffled leek vinaigrette, oven dried cherry tomatoes
Fried Confit of Niman Ranch Pork Spare Ribs
summer slaw, baked beans, maple sweet and sour
Nudel does not specialize in vegan or allergenic cooking. We politely decline any substitutions or alterations.