Dinner Menu

Wednesday, July 31st, 2013

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To Begin          10.

Chicken Carnitas Tacos, almond romesco, summer slaw, jalapeno

Red Wine Tuna “Cakes”, “hard boiled” aioli, caper, Parmesan

Tomato and Black Bean Soup, crema, crushed tortilla

Cucumber and Tomato Salad, wheat berries, feta, black olive, Walla Walla onions

Porridge of Hudson Valley Corn, grits, slow poached egg, pork belly lardons and maple

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

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

Tartare of NEFF Strip Loin, smoked mustard vinaigrette, shiitake, green beans and garlic

 

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             25.

Big Eye Tuna, quinoa, leek and Swiss chard chowder, fennel

Poached Misty Knoll Chicken Breast, white miso and short grain risotto, nori, crackling, cucumber

 

Farmed Raised Idaho Trout, beets, carrots, horseradish, red wine and crème friache               , Shady Gate micros

 

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

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

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