Dinner Menu

Wednesday, May 22nd, 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, wilted 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.

 

Seafood Charcuterie, smoked trout mousse, steelhead pate, pickled mackerel, blini, cucumber

 

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

Marinated NEFF Beef Strip Loin, crudite, French onion and crab “dip”

 

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.

 

Roasted Breast of Misty Knoll Chicken, Parmesan, grits, Japanese turnips in black kale “gravy”

Niman Ranch Pork Loin, giant white beans, garlic, mustard, apple and cabbage salad

Butter Poached Idaho Trout, asparagus, watercress, crumbled egg, caper and morel puree

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.