Dinner Menu
Friday, May 31st, 2013
To Begin 10.
Chilled Overmeade Gardens Asparagus and Basil Soup, aleppo pepper, coconut and sumac
Pan Roasted Lenox Asparagus, baked Rawson Brook chevre, bitter green and sunflower seed pesto
Steamed Beef “Meatballs”, spicy lime pickles
Manchego and Nacho Tacos, sour cream, almond romesco, refried beans, pickled jalapeno
Petite Red Wine and Goat Stew, lentils, slow poached egg
Bluefish Fritters, dill aioli, Gerry’s dill pollen
Trout Mousse, apple, horseradish and celery salad, crème fraiche, toasts
Woven Root’s Lettuces, vinaigrette (8.) BMB semolina toasts (3.)
Next 15.
Rubiner’s Cheese Selection, Harbison, Lake Champlain 3x, Challerhocker, seasonal accompaniments (15.)
Fluke Crudo, chorizo, yogurt, cumin and carrot
Pasta 15./22.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Spaetzle, brown butter, chicken of the woods mushrooms, braised chicken, wheatberries
Linguini, pork sausage and clam “cream”, black pepper crumbs
Plates 25.
Niman Ranch Pork Loin, slow cooked grits, spicy bacon braised greens
Sautéed Idaho Trout, asparagus, giant white beans and arugula “Caesar”
Hahn Style Canadian Duck, rice and Walker street rhubarb salad, sesame, ginger and apricot
Veggie Burger Sandwich, mushroom tapenade, whipped blue cheese, chickpea salad, with or without salami (15.)
NEFF “HAM”burger, braised pork, cheddar, Challah, crumble fry salad (15.)
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.