Dinner Menu

Saturday, July 6th, 2013

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To Begin                            10.

Chilled White Bean and Green Garlic Soup, pepperoncini, sundried tomatoes

Bluefish “Cakes”, Berry Patch zucchini, ricotta, black olives, saffron and oranges

Squid and Garlic Scapes, sesame, tahini, chickpeas and mint

Chicken Carnitas Tacos, almond romesco, dressed lettuces, veal chorizo

First of the Season Beefsteak Tomatoes, baked Rawson Brook chevre, cherry tomatoes, sunflower seeds

Woven Roots Lettuces, strawberries, salted ricotta, savory granola (seeds and nuts)

Japanese Turnip Fritters, miso mustard, cucumbers, non-local pineapple and charred tofu

Smoked Trout Pate, horseradish, pickles, egg, toasts and mustard

Young lettuces, vinaigrette (8.)                                  BMB semolina toasts (3.)


Next               15.

Rubiner’s Cheese Selection, Bloomsday, Timberdoodle, 3x, seasonal accompaniments

Ceviche of Yellowtail, cucumber, jalapeno, kohlrabi and lime


Pasta              15./22.

Semolina gnocchi, spicy braised lamb, pecorino and green olives

Bacon mac and cheese, shells, ham crumbs

Penne, roasted tomato, ricotta, Parmesan and EVOO


Plates             25.

Misty Knoll Chicken Breast, summer squash, sugar snaps and carrot chamomile vinaigrette

Fried Brined Quail, slow cooked grits, spicy turnips and braised greens

Roasted Line Caught Swordfish, cherry tomatoes, lentils and basil

NEFF Twin Mushroom and Almost Swiss Burger, challah, crumble fry salad (15.)

Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.