Dinner Menu

Tuesday, July 30th, 2013

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To Begin          10.

Chicken Carnitas Tacos, almond romesco, summer slaw, jalapeno

Red Wine Tuna “Cakes”, celery ravigot, caper, Parmesan

Alliums and Green Beans, Mill River potatoes, black pepper and buttermilk

Tomato and Black Bean Soup, crema, crushed tortilla

Cucumber and Tomato Salad, wheat berries, feta

Trout and Bacon Fritters, Alsatian mustard, sugar snaps and peas from the freezer

Chicken Liver and Almond Pate, Walker street black raspberry jam, toasts

Woven Roots Beets and Lettuces, poppy seed, walnut, ricotta salata

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

 

Next               15.

Rubiner’s Cheese Selection, Woodcock, Manchester, Shropshire, seasonal accompaniments

Tuna Tartare, coriander, grapefruit, vintage hot sauce, vermicelli

Seared Foie Gras, roasted peaches, Furmint, lemon and challah

 

Pasta              15./22.

Penne, roasted tomato, ricotta, Parmesan and EVOO

Linguini, spicy bone marrow sauce, herb crumbs

Spaetzle, corn, ham, sage and High Lawn cream

Plates

Wild King Salmon, quinoa chowder, celery, chard stems and dill        25.

Seared Lamb Loin, mint, zucchini, sugar snaps, cucumbers and couscous     30.

Meatloaf Sandwich, Gruyere creamed greens, roasted onions, fried onions and onion rings  15.

Petite “Eye” of NEFF Strip Loin, grits and corn porridge, green beans, shiitakes                  30.

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