Tuesday, May 7th, 2013
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
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
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
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.