Dinner Menu
Friday, May 24th, 2013
To Begin 10.
Overmeade Gardens Asparagus and Tomato Soup, porcini and green kale croutons, feta
Pan Roasted Lenox Asparagus, baked Rawson Brook chevre, truffle puree and sorrel
Pork Fried Rice Dumplings, scallion miso vinaigrette, crimini mushrooms, spinach and radish
Fried Soft Shell Crab, jalapeno aioli
Manchego and Nacho Tacos, sour cream, almond romesco, refried beans, pickled jalapeno
Woven Root’s Lettuces, vinaigrette (8.) BMB sourdough toasts (3.)
Next 15.
Seafood Charcuterie, smoked trout mousse, steelhead pate, pickled mackerel, sourdough blini
Rubiner’s Cheese Selection, Rappleree, Lake Champlain 3x, Abbaye de Belloc, seasonal accompaniments
Pasta 15./22.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Orecchiette, braised chicken, peas from the freezer, bitter greens and sunflower seed pesto
Linguini, pork sausage and clam “cream”, black pepper crumbs
Plates 25.
Roasted Breast of Misty Knoll Chicken, Parmesan, grits, Japanese turnips in black kale “gravy”
Niman Ranch Pork Loin, giant white beans, garlic, mustard, apple and cabbage salad
Butter Poached Idaho Trout, asparagus, watercress, crumbled egg, caper and morel puree
Tempura of Soft Shell Crabs, steamed duck fat rice, bacon braised greens and “pea butter”
Veggie Burger Sandwich, mushroom mustard, roasted onions, Crowdie, potato salad, with or without salami (15.)
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.