Dinner Menu

Tuesday, May 7th, 2013

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To Begin 10.

Lentil, Chickpea and Split Pea Hummus(s), toasts, chips and pita

Trout, Hake and Bacon Fritters, egg salad, marinated asparagus, dill

Veal Chorizo and Egg Tacos, slaw, almond romesco, pickled jalapeno and cilanto

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

 

Steelhead Mousse, rye blinis, cucumber, red onion and radish

 

 

Next 15.

Foie Gras Pierogies, cabbage jam, melted onions, duck sausage, apricot “ketchup”

 

Rubiner’s Cheese Selection, Blue Log, Carmody Reserve, Tomme du Haut-Richeliu, 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,” mussels, black pepper crumbs

 

Plates 25.

 

Idaho Trout, asparagus, tarragon, chervil, whipped feta, black olive crushed potatoes

Misty Knoll Chicken Breast, “tortilla y mole”, pinto beans, cabbage salad, lime

NEFF Strip Loin, chevre and ramp polenta, “veggies” and arugula (30.)

Veggie Burger “Sandwich”, ciabatta, kinda fries, manchego aioli, “fixins”, with or without pork carnitas (15.)

 

 

Vegetables (ish) 8.

Woven Root’s Lettuces, vinaigrette

Bok Choy, peanuts, maple, scallion and sesame

 

Matty’s Asparagus, lemon, poached egg and herbs

BMB sourdough toasts (3.)

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