Dinner Menu

Friday, May 3rd, 2013

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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



Next 15.

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



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.


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.