Dinner Menu

Wednesday, July 17th, 2013

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To Begin          10.

Marinated Tomato Taco, almond romesco, sasla “marinade”, beans and jalapeno

Crispy Vermont Quail, rice salad, ginger, soy balsamic

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

Cherry Tomatoes, ricotta salata, cucumber, Walla Walla onions, red wine vinaigrette

Swordfish Salad, dark rye, egg, pickled ramps

 Hake Cake, Matty’s head lettuces, caper Parmesan and black pepper dressing

Lettuces, vinaigrette (8.)                              BMB semolina toasts (3.)

 

Next               15.

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

Tartare of Painted Hills Beef, miso, sesame and peas

Tataki of Canadian Big Eye Tuna, coriander, chilies and grapefruit

 

Pasta              15./22.

Penne, roasted tomato, ricotta, Parmesan and EVOO

Buttermilk spaetzle, braised rabbit, carrots and mustard

Semolina gnocchi, boar sausage, green olives, hothouse tomatoes, pecorino

 

Plates             25.

Niman Ranch Ham Steak, grits, green tomato chutney and braised greens

Sautéed Skate, sugar snaps, brown butter carrot puree, new garlic, caper and parsley

Roasted Breast of Misty Knoll Chicken, extra skin, veal chorizo pozole, jalapeno, cilantro and lime

Blue Cheese Meatloaf Sandwich, creamed spinach, roasted onions, red wine gravy, steak fries (15.)

Four Course Menu Tasting (50. Pp.)

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