Dinner Menu
Saturday, July 6th, 2013
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.