Dinner Menu
Wednesday, September 24th, 2014
Leaves and Vegetables
12.
Woven Roots Roasted Beets
pickled beet “borscht”, sour cream, red onion, black pepper, apple and dill
Pete’s Elderly Arugula
marinated button mushrooms, parmesan, green olive toast, chives
Young Greens
red wine poached plums, yogurt dressing, poppy, feta and walnuts
Small Plates
10.
Spicy Collard Greens and Corn Tacos
almond romesco, jalapeno slaw
Eggplant and Fresh Tomato Soup
roasted cauliflower, zha’atar and lima beans
Corn Chowder
fried tortilla and pickled hot peppers
Crispy Shiitake Mushrooms
sesame, pickled yellow broad beans, scallion and miso emulsion
Kimchi and Beef Meatballs
more kimchi, peanuts, cilantro
Fish Fritters
roasted garlic aioli
Slow Poached Farm Egg
bacon, clam and green bean stew, fingerlings and chervil
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.
Pollock
lemon and brown butter “cassoulet”, radish, ritz and shaved fennel
Turkey and Dumplings
cornbread dumplings, chipotle crema, chives, black beans, sweet red pepper
Braised NEFF Beef
carrot puree, pearl onion, Italian broccoli
Chef de Cuisine – Raymond Stalker Chef/Owner – Bjorn Somlo
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.