Dinner Menu
Wednesday, June 26th, 2013
To Begin 10.
Pan Roasted Last of the Season Lenox Asparagus, Rawson Brook chevre, lemon sunflower seed pesto
Chilled Soup of Matty’s Asparagus and Watercress, toasted cheddar
Fried Oyster Tacos, almond romesco, bacon and jalapeno dressed romaine
Japanese Turnip Fritters, Overmeade Gardens garlic scapes, scallion mustard, apple
The Berry Patch Strawberry Salad, spiced balsamic, cucumber, savory pistachio granola, Greek yogurt
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
Tartare of NEFF Strip Loin, smoked paprika, KBB worcestershire, fried squash blossoms
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 Farm Raised Idaho Trout, summer squashes, zucchini, herbs and baked feta puree
Roasted Vermont Quail, bacon, stuffing, summer slaw, Mill River micros
NEFF Twin Mushroom and Almost Swiss Burger, challah, latkes and marinated generic broccoli (15.)
Four Course Menu Tasting (50. Pp)
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.