Friday, May 3rd, 2013
To Begin 10.
Lentil, Chickpea and Split Pea Hummus(s), toasts, chips and pita
Hake Fritters, peas from the freezer, young greens, pea “pesto”
Veal Chorizo and Egg Tacos, almond romesco, manchego, slaw, pickled jalapeno
Portobello Confit, Spanish blue cheese, “steak” vinaigrette, roasted onions and arancini
Seared Foie Gras, beef tongue, whole-wheat blini, cabbage jam, caraway and allspice
Rubiner’s Cheese Selection, Blue Log, Farmhouse Gouda, Ewe Bloom, seasonal accompaniments
“Country Fried” NEFF Beef Strip Loin, grits, poached egg, spicy shrimp and oyster vinaigrette
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
Sautéed Idaho Trout, button mushroom ragout, horseradish, wilted lettuces, smoked trout
Roasted Misty Knoll Chicken Breast, “mole y tortilla”, cabbage, pinto beans and cilantro salad
Maple Poached Duck, scallion, bok choy, peanut, cucumber and marinated rice
Veggie Burger “Sandwich”, ciabatta, kinda fries, chevre, aioli, “fixins”, with or without our sap cured ham (15.)
Vegetables (ish) 8.
Woven Root’s Lettuces, vinaigrette
Bok Choy, peanuts, scallion and rice
Grits, poached egg, spicy shrimp vinaigrette
BMB sourdough toasts (3.)
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.