Dinner Menu
Sunday, September 2nd, 2012
Small Plates
10.
Spicy Tomato and Smokey Corn Soup, black bean crema
Matty’s Roasted Garlic and Goat Cheese Mousse
black olive tapenade, toasts, pickled shallots, JA inspired
Fried Green “BLT” Tacos
fried green tomatoes, marinated ripe tomatoes, almond romesco, bacon dressed lettuces
Duck Confit and Lacinato Kale Succotash
slow poached egg, white beans from Maine, Hudson valley corn
Berry Patch Cauliflower Salad
white, cheddar, Roman and purple cauliflower, yogurt vinaigrette, pickled melon
NEFF Beef Meatballs
sesame and vaguely Asian flavors, tempura of broccoli, miso aioli
Sourdough toasts (2.) Greens with vinaigrette (8.) Trout pate (10.)
Mid
15.
Tataki of Beef Strip Loin
“peppers and onions”, melted field onions, pickled spicy and sweet peppers, croutons, baba ganoush
Pasta
20.
Orecchiette, roasted “sugar” corn, chilies, cherry tomatoes
Rigatoni, roasted tomato, High Lawn ricotta, Parmesan
Linguini, bone marrow tomato sauce, young kale, pepperoni crumbs
Plates
25.
Butter Poached Trout
almond, caper and – brown butter emulsion, summer vegetable “fricassee”, crushed potatoes
Roasted Diver Scallops
tomato, bacon and corn salad, parsley tomato broth, goat cheese polenta, black pepper
Fried Confit of Niman Ranch Pork Spare Ribs
summer slaw, greens beans, maple sweet and sour
Jonah Crab “Cakes”
wheat berries and Israeli couscous, zucchini and leek relish, curry, head lettuces, Swoon inspired
Nudel does not specialize in vegan or allergenic cooking. We politely decline any substitutions or alterations.