Dinner Menu
Thursday, August 9th, 2012
Small Plates
10.
Corn, Leek and Chicken “Stew”, quinoa
Marinated Beets
savory yogurt panna cotta, pumpkin seeds and young arugula, maple pickled blueberries
Petite Summer Succotash
hominy, giant limas, pork belly, slow poached farm egg, micro peppercress
Fried Green “BLT” Tacos
almond romesco, dressed greens, bacon, marinated and fried green tomatoes
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.
Orecchiette, basil and sunflower seed pesto, High Lawn ricotta, braised kale
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.
Pan Seared Line Caught Canadian Swordfish
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
Braised NEFF Beef Short Ribs
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.