Dinner Menu
Wednesday, July 3rd, 2013
To Begin 10.
Chilled Soup of Matty’s Asparagus, dark rye croutons
Bluefish “Cakes”, egg tortilla, giant white beans, “knock off” ketchup
Overmeade Gardens Garlic Scapes, marinated squid, spicy coconut milk vinaigrette, cucumber
Veal Chorizo and Egg Tacos, almond romesco, dressed lettuces
The Berry Patch Zucchini and Blossoms, ricotta, black olive honey and oranges
Terrine of Poultry, Pistachio and Currants, mustard, pickles and toast
First of the Season Beefsteak Tomatoes, baked Rawson Brook chevre, cherry tomatoes, sunflower seeds
Japanese Turnip Fritters, miso mustard, cucumbers, non-local pineapple and charred tofu
Woven Roots young lettuces, vinaigrette (8.) BMB semolina toasts (3.)
Next 15.
Rubiner’s Cheese Selection, Bloomsday, Timberdoodle, 3x, seasonal accompaniments
Ceviche of Yellowtail, grapefruit, jalapeno, kohlrabi and lime
Seared Canadian Foie Gras, strawberries, rhubarb gastrique, savory granola
Pasta 15./22.
Linguini, braised veal, tomato and pecorino
Bacon mac and cheese, shells, ham crumbs
Plates 25.
Sautéed Farm Raised Idaho Trout, summer squashes, zucchini, herbs, chickpeas, tahini
Misty Knoll Chicken Breast, grits, vegetables from our farmers
Roasted Line Caught Swordfish, tomatoes, lentils and basil
NEFF Twin Mushroom and Almost Swiss Burger, challah, crumble fries 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.