Dinner Menu

Thursday, May 9th, 2013

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To Begin 10.

Lentil and Chickpea Hummus(s), toasts and chips

Trout and Bacon Fritters, egg salad, Steelhead mousse, peas from the freezer

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, baked Rawson Brook chevre, arugula, sorrel

 

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”, Jonah crab, black pepper crumbs

 

Plates 25.

 

Idaho Trout, asparagus, herbs, wilted lettuces, whipped feta, black olive crushed potatoes

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

NEFF Strip Loin, grits, Swiss chard, radish, black truffle, roasted garlic (30.)

Veggie Burger “Sandwich”, ciabatta, kinda fries, chevre, aioli, “fixins”, with or without sap cured ham (15.)

 

 

Vegetables (ish) 8.

Woven Root’s Lettuces, vinaigrette

Pete and Jenn’s Bok Choy, “PEA”nut butter, maple, scallion and sesame

 

Matty’s Asparagus Fricassee, lemon, Parmesan, slow poached egg

BMB sourdough toasts (3.) Four course menu tasting (50. Pp)

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