Small Plates

10.

Cream of Corn Soup

Swiss chard, Gruyere, Jonah crab

Peach and Necartine Salad

feta, cucumber, red wine vinaigrette, toasted pumpkin seeds

Woven Roots Carrots

pickled, pureed and roasted, rice and chicken croquettes, Maytag blue, hot sauce

Big Eye Tuna Rillettes

pickled raisins, seasonal garnishes, toasts

Heirloom Tomatoes

warm cheddar, pickles, quinoa and buttered crumbs

Fried East Coast Oyster Tacos

almond romesco, dressed lettuces, jalapeno

Beef Tongue “Pastrami” Toast

warm field onion, beet and kale salad, buttered semolina bread, horseradish and caraway

Sourdough toasts (2.) Greens with vinaigrette (8.)

Pasta

20.

Garganelli, High Lawn ricotta, basil and sunflower seed pesto, peas from the freezer

Orecchiette, NEFF beef Bolognese, pecorino, garlic crumbs

Mustard spaetzle, smoky cabbage and pork rillettes

Stuffed “zucchini”, French phyllo, chevre, walnuts, kale, mushrooms and truffled turnip puree

Plates

25.

Sautéed Farm Raised Idaho Trout

corn stew, heirloom tomatoes, tomato fondue

Day Boat Diver Scallops

melon, cucumber, basil, fresh coriander and chilies

Whey Braised Veal Shank

eggplant “parm”, roasted tomato

Nudel does not specialize in vegan or allergenic cooking. We politely decline any substitutions or alterations.