Dinner Menu
Wednesday, June 19th, 2013
To Begin 10.
Pan Roasted Lenox Asparagus, Rawson Brook chevre, lemon, sunflower seed and lemon “pesto”
Hominy Black Bean and Asparagus Soup, crushed tortilla, lime
Fried Chicken Thigh Tacos, almond romesco, bacon and jalapeno dressed lettuces
Japanese Turnip Fritters, Overmeade Gardens garlic scapes, miso mustard, apple
Wilted Kale and Strawberry Salad, spiced balsamic, Parmesan, radish
Hake “Cake”, albacore salad, petite Caesar, crumbled egg
Woven Roots Young Lettuces, vinaigrette (8.) BMB semolina toasts (3.)
Next 15.
A Non Traditional Charcuterie Plate, calves liver pate with porcini, duck and chicken terrine, pistachio, currant
Tartare of NEFF Strip Loin, smoked paprika, toasted quinoa, marinated spinach, royal trumpet mushroom
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 Swiss chard
Plates 25.
Fried Confit of Niman Ranch Pork Ribs, grits, collards, smoky maple sweet and sour
Sautéed Halibut, carrots, arugula, dill, horseradish and peas from the freezer
Canadian Duck Breast, oranges, strawberries, pickled rhubarb, watercress, savory granola
NEFF Double Cheeseburger, cottage bacon, Red Barn 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.