Dinner Menu

Friday, July 12th, 2013

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To Begin          10.

Chicken Carnitas Tacos, almond romesco, summer slaw, jalapeno

Smoked Trout Pate, horseradish, pickles, mustard and toast

Sugar Snaps, bacon, Ray’s ranch, lentils and crushed potato chips

Fried Brined Quail, black pepper honey, bread and butter turnips

Zucchini Fritters, “knock off ketchup”, black olives, saffron and ricotta salata

Woven Roots Lettuces, grapefruit, pistachio, poppy seed vinaigrette

Petite Blue Cheese “Meatloaf”, red wine gravy, roasted onions

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

 

Next               15.

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

Painted Hills Beef Tartare, coconut, curry, sesame, zucchini blossoms

 

Pasta              15./22.

Penne, roasted tomato, ricotta, Parmesan and EVOO

Linguini, scape and basil pesto, peas from the freezer, pecorino

Buttermilk spaetzle, braised rabbit, carrots and mustard

 

Plates             25.

Roasted Breast of Misty Knoll Chicken, scapes, wheat berries, porcini, toasted almond

Pan Fried Niman “Ham Steak”, grits, braised collard greens and green tomato chutney

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

Seared Big Eye Tuna, cucumbers, turnips, marinated rice and very non-local pineapple salad

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