Dinner Menu

Wednesday, July 10th, 2013

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To Begin          10.

Chicken Carnitas Tacos, almond romesco, summer slaw, jalapeno

 Berry Patch Tomatoes, Rawson Brook chevre, kale and sunflower seed pesto

Bluefish Fritters, black olives, zucchini, orange and saffron

Grapefruit and Strawberry Salad, pistachio, yogurt and mint

Smoked Trout Pate, horseradish, pickles, toasts and mustard

Sugar Snaps, tahini, sesame, lemon and squid

Young lettuces, vinaigrette (8.)                                  BMB semolina toasts (3.)

 

Next               15.

Rubiner’s Cheese Selection, Summer Snow, Square cheese, 3x, seasonal accompaniments

Ceviche of Yellowtail, cucumber, jalapeno, kohlrabi and lime

Seared Foie Gras, white miso caramel, Japanese turnips, pineapple and rice

 

Pasta              15./22.

Penne, roasted tomato, ricotta, Parmesan and EVOO

Semolina gnocchi, braised lamb, olives and pecorino

 

Plates             25.

Roasted Breast of Misty Knoll Chicken, carrot chamomile “vinaigrette”, summer squash and scapes

 

Sautéed Idaho Trout, kale, wheat berry and pea “stew”, fried zucchini blossoms, almonds

Pan Fried Niman “Ham Steak”, pinto beans, collards, Crystal hot sauce and green tomato chutney

Line Caught Swordfish, white beans and sofrito, parsley, tomato and caper salad

NEFF Double Steak Burger, creamed spinach, roasted onions, blue cheese, steak fries and red wine gravy (15.)

Four Course Menu Tasting (50. Pp)

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