Dinner Menu

Thursday, May 2nd, 2013

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To Begin 10.

Beef Tongue, ramp egg salad, buttered crumbs

Hake Fritters, peas from the freezer, parsley salad, pea “pesto”

Fried Oyster Tacos, almond romesco, dressed romaine, pickled jalapeno (12.)

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

 

 

Next 15.

Seared Foie Gras, honey poached duck breast, blini, strawberry and allspice

Hawaiian Kaua’I Shrimp, Bob’s grits, Crystal, bacon and a slow poached egg

 

Rubiner’s Cheese Selection, Blue Log, Farmhouse Gouda, Ewe Bloom, seasonal accompaniments

 

Pasta 15./22.

 

Penne, roasted tomato, High Lawn ricotta, Parmesan

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

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

 

 

Plates 25.

 

Roasted Steelhead, ramp, new turnips, cauliflower, grapefruit and salsify

Roasted Misty Knoll Chicken Breast, “mole y tortilla”, cabbage, pinto beans and cilantro salad

 

NEFF Beef Strip Loin, whipped feta, black olives, fennel, basil seed and grains (30.)

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

 

 

Vegetables 8.

Woven Root’s Lettuces, vinaigrette

Grits, over wintered parsnips, lemon

BMB sourdough toasts (3.) Four course menu tasting (50. Pp)

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