Dinner Menu
Sunday, August 5th, 2012
Soups
10.
Corn, Leek and Chicken “Stew”, quinoa
Smoky Heirloom Tomato Soup, white beans
Pates and Cheeses
served with toasts and seasonal garnishes
10.
Berle Farm Berleberg or Big eye tuna rillettes or Chicken liver and almond pate
Small Plates
10.
Beet and Nectarine Salad
walnuts, lemon poppy, creme fraiche
Rice and Chicken Wing Croquettes
pureed and pickled carrots, Maytag blue and hot sauce
Fried East Coast Oyster Tacos
almond romesco, marinated cabbage, jalapeno
Beef Tongue “Pastrami” Toast
warm field onion and kale salad, buttered semolina bread, horseradish and caraway
sourdough toasts (2.)
Pasta
20.
Garganelli, roasted tomato, High Lawn ricotta, Parmesan
Mustard spaetzle, smoky cabbage and braised Vermont chicken
Orecchiette, sweet corn, rock shrimp, chilies
Trofie “mac and cheese”, kale, broccoli and peas from the freezer
Plates
25.
Day Boat Diver Scallops
cucumber, melon and feta “Greek” salad, pumpkin seeds
Fried Confit of Niman Ranch Pork Spare Ribs
summer slaw, baked beans, maple sweet and sour
NEFF Beef Short Ribs
roasted broccoli and zucchini, ted’s padron pepper puree, crispy chevre
Nudel does not specialize in vegan or allergenic cooking. We politely decline any substitutions or alterations.