Dinner Menu

Wednesday, May 8th, 2013

share this:

 

 

 

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

 

Next 15.

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

 

Pasta 15./22.

 

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

 

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 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.