Dinner Menu
Wednesday, August 8th, 2012
Small Plates
10.
Corn, Leek and Chicken “Stew”, quinoa
Smoky Heirloom Tomato Soup, white beans
Crispy Rawson Brook Chevre
marinated beets, maple pickled blueberries, pumpkin seeds and young greens
Fried Squash Blossom Tacos
almond romesco, marinated cabbage salad, smoky jalapeno
Beef Tongue “Pastrami” Toast
warm field onion and kale salad, 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
Spaetzle, peas from the freezer, fried dill, ham, sweet cream and pea shoots
Semolina gnocchi, Hudson Valley sweet corn, Jonah crab, chilies
Trofie, broccoli stem and sharp cheddar “mac and cheese”, braised chicken, smoked cabbage
Plates
25.
Sautéed Farm Raised Idaho Trout
ricotta and zucchini fritters, roasted peppers, saffron, raisins, sundried tomatoes, capers and purple basil
Fried Confit of Niman Ranch Pork Spare Ribs
summer slaw, baked beans, maple sweet and sour
Roasted Misty Knoll Chicken Breast
extra skin, ted’s padron pepper puree, tortilla “gratin”, black bean and corn salad
Nudel does not specialize in vegan or allergenic cooking. We politely decline any substitutions or alterations.