Dinner Menu
Tuesday, June 4th, 2013
To Begin 10.
Overmeade Gardens Asparagus and Basil Soup, aleppo pepper, coconut and sumac
Pan Roasted Lenox Asparagus, baked Rawson Brook chevre, bitter green and sunflower seed pesto
First of the Season Lee Carrots, chorizo, cumin, yogurt, radish and white beans
Trout Mousse, sorrel, peas from the freezer, toasts and ramps
Bluefish Fritters, Crossroad Dave’s Caesar, young green leaf
Deviled Japanese Turnips, pickled mackerel, celery, wasabi tobiko, apple, egg and watercress
Woven Root’s Lettuces, vinaigrette (8.) BMB semolina toasts (3.)
Next 15.
Rubiner’s Cheese Selection, Harbison, Lake Champlain 3x, Challerhocker, seasonal accompaniments (15.)
Seared Foie Gras, savory pound cake, tart onion jam, spinach, banyuls and strawberry
Pasta 15./22.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Orecchiette, clam cream, pork sausage and crumbs
Mustard spaetzle and red wine braised goat stew, lentils, pecorino
Plates 25.
Fried Confit of Niman Ranch Pork Ribs, grits, collards, maple sweet and sour
Sautéed Rhode Island Hake, “risotto” of wheats and asparagus, arugula vinaigrette
Hahn Style Canadian Duck, rice and Walker street rhubarb salad, sesame, ginger and apricot
Veggie Burger Sandwich, mushroom and olive tapenade, manchego, chickpea salad, with or without salami (15.)
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.