Dinner Menu
Saturday, July 19th, 2014
Leaves and Vegetables
“Massaged” Green Kale
peanut butter and sesame dressing, cucumber, fried shallots
Woven Roots Young Lettuces
Rawson Brook chevre dressing, apricots and toasted walnuts
Frye’s Green-“ish” Mango and Beet Salad
pine nut yogurt, Jonah crab, farro
Soup of Early Hot House Tomatoes and Toasted Uncured Garlic
speck, pickled rock shrimp and croutons
Raw Zucchini and Pea Shoot Caesar
Crossroad Dave’s Caesar dressing, crunchy potatoes, more peas
Small Plates
Trio of Bean Hummus
fava bean and new garlic, lima and caraways, chickpea and tomato
Croquettes of Rice and Fermented Soybean
kimchi hot sauce, seaweed and scallion
Skate Tacos
almond romesco, jalapeno, summer slaw, cilantro
Swordfish “Salad”
bagel, horseradish, parsley and matzo
Semolina toasts (3.) Chicken liver mousse (10.)
Pasta
15./22.
Penne, roasted tomatoes, Lee farms ricotta, Parmesan and EVOO
Orecchiette, spicy pork sausage, pepperoncini, Swiss chard and black olives
Summer squash “mac and cheese” Vermont cheddar, shells,Tabasco crumbs
Linguini, braised lamb ragout, basil, mushroom crema
Large Plates
Niman Ranch Pork Loin
collard greens and black eyed peas, pickled watermelon rind, grits, fried green tomatoes
Breast of La Belle Farm Duck
satsuma, salad turnips, spicy fermented pineapple vinegar, carrots, lentils
Seared Creekstone Butcher’s Steak
broccoli, garlic scapes, roasted yukons, Havarti fondue and leeks
Sautéed Farm Raised Idaho Trout
zucchini, summer squash, celery, chervil, dill, lemon
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.