Dinner Menu

Tuesday, May 21st, 2013

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To Begin          10.

Asparagus and Tomato Soup, porcini and green kale croutons, feta

Manchego and “Nacho” Taco, beans, sour cream, almond romesco and pickled jalapeno

Rh0de Island Hake Cake, lentil, dill and aioli

Pork Fried Rice Dumplings, scallion miso vinaigrette, radish, spinach

Woven Root’s Adolescent Greens, Rawson Brook chevre dressing, potato, fried onion and crumbs

Woven Root’s Lettuces, vinaigrette                  (8.)           BMB sourdough toasts (3.)

 

Next               15.

 

Jonah Crab Salad, sourdough blinis, pickled ramp, celery, cucumber, lemon and chive

 

Rubiner’s Cheese Selection, Winnimere, Lake’s Edge, Abbaye de Belloc, seasonal accompaniments

 

Pasta              15./22.

 

Penne, roasted tomato, High Lawn ricotta, Parmesan

Orecchiette, braised chicken, peas from the freezer, bitter greens and sunflower seed pesto

Linguini, pork sausage and clam “cream”, arugula

 

Plates             25.

 

Sautéed Steelhead, harissa and mussel broth, marinated giant limas, watercress

Roasted Breast of Misty Knoll Chicken, grits, Japanese turnips, spicy maple

Niman Ranch Pork Loin, spaetzle, mustard, kraut, apple and pickled black radish

Seared NEFF Beef, roasted asparagus, truffle, kale sugo and Spanish blue cheese

Veggie Burger “Sandwich”, mushroom mustard, roasted onions, Crowdie, potato salad, with or without salami (15.)

 

 

Four Course Menu Tasting (50. Pp.)

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