Dinner Menu
Saturday, September 13th, 2014
Leaves and Vegetables
12.
Marinated Overmeade Gardens Beefsteak Tomato “Ratatouille”
eggplant, summer squash, chili flake and garlic scapes
Woven Roots Young Lettuces
Berry Patch melon, cucumber, yogurt vinaigrette, sunflower and poppy seeds
Beets, Plums and Leeks
farro, Rawson Brook chevre, red wine and pumpkin seeds
Italian Broccoli
fava beans, roasted garlic, toasted salami, bread crumbs
Small Plates
10.
Braised Beef and Collard Green Tacos
almond romesco, jalapeno slaw
Corn Chowder
pickled Hungarian hot pepper
Crispy Shiitake Mushrooms
sesame, pickled yellow broad beans and miso emulsion
Kimchi and Beef Meatballs
more kimchi, peanuts
Fish Fritters
aioli, caper and sundried tomato
Semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan and EVOO
Orecchiette, pork sausage, Swiss chard, black olives and pepperoncini
Linguini, summer squash “carbonara”, leeks, black pepper and corn
Large Plates
26.
Farm raised Idaho Trout
fennel, Roma beans, sweet peppers and cauliflower
Tender of Koch Farm Turkey
chopped clams, bacon, lentils, Brussel tops and fingerlings
NEFF Hangar Steak
roasted onion puree, warm salad of corn and black beans
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.
Dessert
Chocolate Soufflé Cake, raspberries, whip cream and coffee caramel
Frozen Yogurt, maple poached blueberry, almond and graham cracker crumble
Back up for pork: Seared hangar steak, roasted onion puree, warm salad of corn, black beans, ancho chili and pickled pablanos peppers