Dinner Menu
Thursday, August 28th, 2014
Leaves and Vegetables
Matty’s Beefsteak Tomatoes
toasted onion aioli, bacon, fried pickles and crumbs
Woven Roots Young Lettuces
blueberries, Maytag blue cheese and pumpkin seeds
Shaved Peach and Cucumber
farro, feta, mint and sunflower seeds
Crispy Organic Shiitake Mushrooms
napa cabbage, sesame, yellow wax beans and miso emulsion
Warm Soup of Pete’s Eggplant and Way Too Much Garlic
Animal Farm buttermilk, tapenade
Small Plates
Chicken Carnitas Tacos
almond romesco, jalapeno slaw
Roasted Garlic and “Creamed” Kale Fritters
green olive mustard
Savory Leahey Farm Yogurt Custard
beets, Berry Patch melon, fine herbs and Walker Street black cap vinegar
Steamed P.E.I Mussels
plum tomato and toasted cumin, black bean, corn and smoked peppers
Semolina toasts Hummus trio
Pasta
Penne, roasted tomato, Lee farms ricotta, Parmesan and EVOO
Spaetzle, roasted corn, Vidalia, shishito pepper, fresh tomato
Orecchiette, spicy pork sausage, pepperoncini, black olives and Swiss chard
Large Plates
Farm Raised Trout Almondine “En Española”
tomatillo, brown butter and almond “salsa verde”, green beans, radish and lemon
Cutlet of Koch Farm Turkey Tender
button mushroom and marsala ragout, braised radicchio, arugula
Creekstone Farm Butcher’s Steak
ginger and garlic fried rice, lemongrass and peanut sauce
Fried “Confit” of Pork Spare Ribs
grits, braised black eyed peas and collard greens, maple sweet and sour
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.