Dinner Menu
Tuesday, June 18th, 2013
To Begin 10.
Asparagus, Hominy and Chorizo Soup, black beans
Pan Roasted Lenox Asparagus, Parmesan, lemon, bitter green and sunflower seed pesto
Oyster and Bacon Tacos, almond romesco, dressed lettuces, jalapeno and cilantro (12.)
Japanese Turnip Fritters, Overmeade Gardens garlic scapes, miso mustard, apple
Wilted Kale and Strawberry Salad, spiced balsamic, Parmesan, radish
Duo of Odd Pates, porcini and calves liver, albacore and dill, pickles
Hake “Cake”, petite Caesar, crumbled egg
BMB semolina toast (3.) The Berry Patch Lettuces, vinaigrette (8.)
Next 15.
Tartare of NEFF Strip Loin, smoked paprika, toasted quinoa, marinated spinach
Rubiner’s Cheese Selection, Abbaye de Belloc, Desperado, Classic Blue Log, seasonal accompaniments
Pasta 15./22.
Basil spaetzle, asparagus, herbs, spicy tomato “marinara”, slow poached egg
Sagne a Pezzi, High Lawn ricotta, green and black olives, oregano and arugula
Capellini, pecorino, braised chicken and generic salami
Plates 25.
Fried Confit of Niman Ranch Pork Ribs, grits, collards, smoky maple sweet and sour
Sautéed Halibut, carrots, curry, peas from the freezer, asparagus
Canadian Duck Breast, oranges, strawberries, pickled rhubarb, watercress, savory granola
NEFF Double Cheeseburger, cottage bacon, Red Barn cheddar, Challah, crumble fry salad (15.)
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.