Dinner Menu
Saturday, June 22nd, 2013
To Begin 10.
Pan Roasted Lenox Asparagus, Rawson Brook chevre, lemon sunflower seed pesto
Asparagus and Ramp Soup, toasted cheddar
Fried Oyster Tacos, almond romesco, bacon and jalapeno dressed romaine
Japanese Turnip Fritters, Overmeade Gardens garlic scapes, scallion mustard, apple
Young Lettuces and Strawberry Salad, spiced balsamic, Parmesan
Ceviche of Fluke, oranges, greek yogurt, mint and duck fat granola
Marinated Long Island Squid, salami, pepperoncini, white beans and capers
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, Twig Farm Tomme, Despearado, Classic Blue Log, seasonal accompaniments
Pasta 15./22.
Basil spaetzle, asparagus, herbs, spicy tomato “marinara”, slow poached egg
Torchio, High Lawn ricotta, green and black olives, oregano and Swiss chard
Plates 25.
Fried Niman Ranch Pork Ribs, grits, collards, smoky maple sweet and sour
Seared Breast of Misty Knoll Chicken Confit, kale, arugula and potato salad, lemon, asparagus, crispy skin
Sautéed Halibut, pea pesto, carrots, more peas and scapes
NEFF Double Mushroom and Almost Swiss Burger, challah, latkes and marinated generic broccoli (15.)
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.