Dinner Menu

Saturday, July 13th, 2013

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To Begin          10.

Chicken Carnitas Tacos, almond romesco, summer slaw, jalapeno

Sugar Snaps, bacon, buttermilk dressing, lentils and crushed potato chips

Roasted Berry Patch Farm Tomato Soup, whipped Rawson Brook Chevre

Chicken Liver, Red Wine and Oatmeal Pate, onion jam, pickles, toast and mustard

Chilled Zucchini and Yogurt Soup, mint, wheat berries and cucumber

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

Swordfish Salad, dark rye, egg, pickled ramps

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, fried green tomatoes

 

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

Semolina gnocchi, boar sausage, green olives and hot house tomatoes

 

Plates             25.

Roasted Breast of Canadian Duck, marinated rice salad, Japanese turnips, scapes and balsamic soy

Brined and Fried Quail, slow cooked grits, spicy collard greens

Poached Farm Raised Idaho Trout, grapefruit, carrots, sugar snaps, saffron and vanilla

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