Dinner Menu
Tuesday, August 7th, 2012
Small Plates
10.
Corn, Leek and Chicken “Stew”, quinoa
Smoky Heirloom Tomato Soup, white beans
Crispy Rawson Brook Chevre
marinated beets, maple pickle blueberries, pumpkin seeds and young greens
Fried Blossom Tacos
almond romesco, marinated cabbage salad, smoky jalapeno
Beef Tongue “Pastrami” Toast
warm field onion and kale salad, buttered semolina bread, horseradish and caraway
Heirloom Tomatoes and Roasted Eggplant Salad
lemon, tahini, bulgur wheat and toasted sesame
Cucumber “Greek Salad”
feta, generic pepperoncini, black olives, red wine, sunflower seeds and toasted pita
sourdough toasts (2.) greens with vinaigrette (8.)
Pasta
20.
Garganelli, roasted tomato, High Lawn ricotta, Parmesan
Semolina gnocchi, peas from the freezer, fried dill, ham, sweet cream and pea shoots
Linguini, Hudson Valley sweet corn, Jonah crab, chilies
Trofie, broccoli stem and sharp cheddar “mac and cheese”, braised chicken, smoked cabbage
Plates
25.
Roasted Line Caught Canadian Swordfish
ricotta and zucchini fritters, roasted peppers, saffron, raisins, sundried tomatoes and capers, purple basil
Fried Confit of Niman Ranch Pork Spare Ribs
summer slaw, baked beans, maple sweet and sour
Farm Raised Idaho Trout
pork belly, hominy and giant lima succotash, micro peppercress
Nudel does not specialize in vegan or allergenic cooking. We politely decline any substitutions or alterations.