Friday, May 10th, 2013
To Begin 10.
Black Bean and Asparagus Soup, crushed tortilla, pumpkin seeds, manchego and lime
Trout and Bacon Fritters, egg ravigot, brown butter vinaigrette and peas from the freezer
Pork Carnitas Tacos, cabbage slaw, almond romesco, pickled jalapeno
Portobello Confit, kale, roasted onions, “steak” vinaigrette, Spanish blue cheese
Pan Roasted Overmeade Gardens Asparagus, baked Rawson Brook chevre, arugula, sorrel
Foie Gras Pierogies, cabbage jam, melted onions, duck sausage, raisin, black pepper
Rubiner’s Cheese Selection, Blue Log, Carmody Reserve, Tomme du Haut-Richeliu, seasonal accompaniments
Penne, roasted tomato, High Lawn ricotta, Parmesan
Semolina gnocchi, braised chicken, green olives, bitter greens and sunflower seed pesto
Linguini, spicy bone marrow, tomato and clam “sauce”, Jonah crab, black pepper crumbs
Sautéed Farm Raised Idaho Trout, asparagus, black olive, feta and roasted tomato
Maple Poached Canadian Duck, grits, turnips, collards and mustard
NEFF Strip Loin, ramp crushed potatoes and Swiss chard, radish, black truffle, roasted garlic (30.)
Veggie Burger “Sandwich”, ciabatta, kinda fries, chevre, aioli, “fixins”, with or without sap cured ham (15.)
Vegetables (ish) 8.
Woven Root’s Lettuces, vinaigrette
Matty’s Asparagus Fricassee, grains, lemon, Parmesan, slow poached egg
BMB sourdough toasts (3.)
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.