Dinner Menu

Saturday, August 10th, 2013

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To Begin          10.

Hummus Trio of Washington State Beans, toasts

Marinated Skirt Steak Tacos, almond romesco, pickled jalapeno slaw

Seafood and Potato Fritters, almost tartar sauce

Chopped “Greek” Salad, salami, pepperoncini, feta, oregano and croutons

Chicken Liver and Pistachio Pate, pickles and mustard

Green Peaches and Romaine, toasted sunflower seeds, honey vinaigrette

 

Mr. Frye’s Mango Salad, lime, tamarind, carrot and spiced coconut

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

 

Next               15.

Tartare of Colorado Lamb, cilantro, mint, chilies, red onion, peanuts and eggplant

Ceviche of Yellowtail, ginger vinaigrette, purslane, sesame and grapefruit

Veal Sweetbreads, corn, mussel and lamb hash, basil, FGF chilies

Rubiner’s Cheese Selection, seasonal chutneys and jams

Pasta              15./22.

Penne, roasted tomato, ricotta, Parmesan and EVOO

Linguini, sweet corn “alfredo”, pecorino and black pepper

Orecchiette, roasted garlic – kale pesto, chicken and peas form the freezer

Smoked paprika spaetzle, braised rabbit and sweet corn ratatouille

 

Plates             25.

Farm Raised Idaho Trout, couscous and tomato, zucchini, romano beans, tobiko

Sautéed Loin of Niman Ranch Pork, slow cooked grits, collards greens, maple sweet and sour

 

Roasted Breast of Canadian Duck, pickled black raspberry, beets, watercress and fennel

 

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