Thursday, May 30th, 2013
To Begin 10.
Overmeade Gardens Asparagus and Basil Soup, aleppo pepper 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, wheatberries, slow poached egg
Montauk Bluefish Fritters, dill aioli, Gerry’s dill pollen
Young Lettuces, Arugula and Kale Salad, Crossroad Dave’s Caesar, toasted Parmesan
Trout Mousse, apple, horseradish and celery salad, crème fraiche, toasts
Rubiner’s Cheese Selection, Rappleree, Lake Champlain 3x, Challerhocker, seasonal accompaniments (15.)
Woven Root’s Lettuces, vinaigrette (8.) BMB semolina toasts (3.)
Penne, roasted tomato, High Lawn ricotta, Parmesan
Spaetzle, brown butter, chicken of the woods mushrooms, braised chicken
Linguini, pork sausage and clam “cream”, black pepper crumbs
Niman Ranch Pork Loin, slow cooked grits, spicy bacon braised greens
Sautéed Idaho Trout, asparagus, mushy lentils, parsley, caper and almond butter
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.)
Four Course Menu Tasting 50. Pp.
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.