Dinner Menu
Friday, August 3rd, 2012
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.