Thursday, April 15th, 2010
Salads and Vegetables
Carrot soup, yogurt curry, orange oil
Lettuces, anchovy dressing, crumbs
First batch of Rawson Brook Chevre and garlic toasts
Octopus, paprika, chickpea fritter and kabocha squash puree
Chicken Wings, Good Dog Farm pickled hot peppers
Crispy Pork, caramelized onions, honey-sherry jus and cauliflower
Fried Pork Meatballs, cubanelle pepper salad, marinated mozzarella
Big Eye Tuna and Yellowtail Sashimi, faux “caviars” and pea shoots
Garganelli, ramp and almond pesto
Shells, cheddar and American prosciutto
Crispy mozzarella and pecorino Lasagna with beef and pork ragout
Rock shrimp and lemon risotto, black pepper milk (22.)
Toasts with olive oil 2.
Pan Seared NEFF Beef, roasted potatoes, garlic butter and lentils 22.
Roasted Diver Scallops, wheatberry tabouleh, salsa verde 25.
Braised Beef Rib, garlic spaetzle, porcini – celeriac puree and watercress 25.
Rubiner’s Cheese Tasting Menu at Nudel
April 20th, reservations recommended
50. per tasting
Orb Weaver Waxed crisps, herbs, local radish, pickled ramps
Walnut tort, apple caviar, Blauschimmelkase and a spice orange gel
Hawes’ Wensleydale grilled cheese, braised bacon, sautéed yolk and tomato fondue
Seared G.I. Keses Halloumi and scallop, chickpeas, black olive honey, saffron carrot puree and lemon
Zingerman’s Lincoln Log tart, fig and beef jam, shallot rings, beets
Dark chocolate and rawson brook chevre truffles, sea salt
**Menu Subject to Change