Dinner Menu
Saturday, May 25th, 2013
To Begin 10.
Overmeade Gardens Asparagus and Popcorn Soup, brown butter
Pan Roasted Lenox Asparagus, baked Rawson Brook chevre, arugula and lemon puree
Steamed Beef “Meatballs”, spicy lime pickles
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.
Hahn Style Duck Breast, crisp rice cake, ginger, Japanese turnips, spinach, sesame and apricot
Butter Poached Idaho Trout, asparagus, caper, watercress, almond, chicken of the woods
Misty Knoll Chicken Breast, black kale and giant white bean “stew”, feta, black olive
Tempura of Soft Shell Crabs, slow cooked grits, bacon and ramp braised greens
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.