Dinner Menu
Saturday, September 1st, 2012
Small Plates
10.
Spicy Tomato and Smokey Corn Soup, black bean crema
Charred Baba Ganoush
bulgur wheat, black olive tapenade, feta and pita
Woven Roots Tomatoes
marinated mozzarella, basil vinaigrette, croutons and EVOO
Fried Green “BLT” Tacos
fried green tomatoes, marinated ripe tomatoes, almond romesco, bacon dressed lettuces
Duck Confit and Lacinato Kale Succotash
slow poached egg, butter beans from Maine and corn vinaigrette
Berry Patch Cauliflower Salad
white, cheddar, Roman and purple cauliflower, yogurt vinaigrette, pickled melon
Sourdough toasts (2.) Greens with vinaigrette (8.) Trout pate (10.)
Mid
15.
Jonah Crab “Cake”
orange roe, zucchini relish, roasted zucchini, head lettuces and curry
Pasta
20.
Orecchiette, roasted “sugar” corn, chilies, cherry tomatoes
Rigatoni, roasted tomato, High Lawn ricotta, Parmesan
Rawson Brook goat cheese polenta, summer vegetable “fricassee”
Linguini, bone marrow tomato sauce, young kale, pepperoni crumbs
Plates
25.
Butter Poached Trout
marinated green beans, capers, almonds, Pete’s Brussels sprouts and crushed potatoes
Roasted Diver Scallops
cauliflower, wheat berries and Israeli couscous, truffled leek vinaigrette, young lettuces
Fried Confit of Niman Ranch Pork Spare Ribs
summer slaw, baked beans, maple sweet and sour
Nudel does not specialize in vegan or allergenic cooking. We politely decline any substitutions or alterations.