Dinner Menu

Saturday, May 11th, 2013

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To Begin 10.

Black Bean and Asparagus Soup, crushed tortilla, pumpkin seeds, manchego and lime

Trout and Bacon Fritters, egg ravigot, brown butter vinaigrette and peas from the freezer

Pork Carnitas Tacos, cabbage slaw, almond romesco, pickled jalapeno

Portobello Confit, kale, roasted onions, “steak” vinaigrette, Spanish blue cheese

 

Pan Roasted Overmeade Gardens Asparagus, baked Rawson Brook chevre, arugula, sorrel

 

Next 15.

Foie Gras Pierogies, cabbage jam, melted onions, duck sausage, raisin, black pepper

 

Rubiner’s Cheese Selection, Blue Log, Carmody Reserve, Tomme du Haut-Richeliu, seasonal accompaniments

 

Pasta 15./22.

 

Penne, roasted tomato, High Lawn ricotta, Parmesan

Semolina gnocchi, braised chicken, green olives, bitter greens and sunflower seed pesto

Linguini, spicy bone marrow, tomato and clam “sauce”, Jonah crab, black pepper crumbs

 

Plates 25.

 

Sautéed Farm Raised Idaho Trout, asparagus, black olive, feta, grain “risotto”

Roasted Canadian Duck, grits, Japanese turnips, bok choy, smoky maple, PEAnut butter

NEFF Strip Loin, ramp crushed potatoes, Swiss chard, radish, black truffle, roasted garlic (30.)

Veggie Burger “Sandwich”, ciabatta, kinda fries, chevre, aioli, “fixins”, with or without sap cured ham (15.)

 

 

Vegetables (ish) 8.

Woven Root’s Lettuces, vinaigrette

Matty’s Asparagus, lemon, Parmesan, fried egg, popcorn puree

BMB sourdough toasts (3.)

Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.