Wednesday, May 8th, 2013
To Begin 10.
Lentil and Chickpea Hummus(s), toasts, chips and pita
Trout and Bacon Fritters, egg salad, marinated asparagus
Pork Carnitas Tacos, slaw, almond romesco, pickled jalapeno and cilantro
Portobello Confit, kale, arancini, roasted onions, “steak” vinaigrette, Spanish blue cheese
Pan Roasted Overmeade Gardens Asparagus, herbs, lemon, wilted lettuces, slow poached egg, popcorn puree
Foie Gras Pierogies, cabbage jam, melted onions, duck sausage, apricot “ketchup”, black pepper
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 greens and sunflower seed pesto
Linguini, spicy bone marrow, tomato and clam “sauce”, 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 veal chorizo (15.)
Vegetables (ish) 8.
Woven Root’s Lettuces, vinaigrette
Pete and Jenn’s Bok Choy, peanuts, maple, scallion and sesame
Matty’s Asparagus, lemon, Parmesan
BMB sourdough toasts (3.)
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.