Dinner Menu
Tuesday, June 25th, 2013
To Begin 10.
Pan Roasted Lenox Asparagus, Rawson Brook chevre, lemon sunflower seed pesto
Chilled Asparagus and Watercress Soup, toasted cheddar
Fried Oyster Tacos, almond romesco, bacon and jalapeno dressed romaine
Japanese Turnip Fritters, Overmeade Gardens garlic scapes, scallion mustard, cucumber
The Berry Patch Strawberries, spiced balsamic, pistachio 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
Rubiner’s Cheese Selection, Twig Farm Tomme, Despearado, Classic Blue Log, seasonal accompaniments
Ceviche of Fluke, oranges, rhubarb, mint and rye croutons
Pasta 15./22.
Basil spaetzle, asparagus, herbs, spicy tomato “marinara”, slow poached egg, pecorino
Capellini, High Lawn ricotta, green and black olives, oregano and kale
Torchio, braised chicken, pea pesto, more peas
Plates 25.
Fried Niman Ranch Pork Ribs, grits, collards, smoky maple sweet and sour
Seared Breast of Misty Knoll Chicken Confit, braised wings, crushed potatoes, quinoa, scapes
Sautéed Halibut, “stew” of summer vegetables, squash blossoms and lemon
Roasted Vermont Quail, bacon, stuffing, summer slaw
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.