Dinner Menu

Wednesday, August 14th, 2013

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To Begin
          10.

Hummus Trio of Washington State Beans, toasts

Trout Belly Tacos, pickled jalapeno slaw, almond romesco

Seafood and Potato Fritters, almost tartar sauce

Peanut and Green Bean Soup, spicy rice

Matty’s Romaine, sweet melon and miso vinaigrette, cucumber

Chicken Liver and Pistachio Pate, pickles, mustard and toast

Peaches and Grated Beet Salad, honey vinaigrette, sunflower seeds, raisins and hazelnuts

Jenn’s Heirloom Tomatoes, warm chevre, basil and garlic crumbs

Lettuces, vinaigrette (8.)            BMB semolina toasts (3.)             Corn and bacon chowder (10.)

 

Next               15.

Maine Crab Salad, chilled mango and tamarind “soup”, coconut, lime and cucumber

Veal Sweetbreads, lamb hash, shallot and mustard

Rubiner’s Cheese Selection, seasonal chutneys and jams

Pasta              15./22.

Penne, roasted tomato, ricotta, Parmesan and EVOO

Orecchiette, sweet corn “alfredo”, pancetta and black pepper

Strozzapreti, NEFF beef Bolognese

 

Plates             25.

Farm Raised Idaho Trout, fennel, celery, carrots and lemon

Sautéed Montauk Bluefish, corn ragout, chilies, basil and mussels

 

Roasted Breast of Canadian Duck, pickled black raspberry, beets, star anise and red wine

 

Creekstone Skirt Steak, new fingerlings, young leeks, kale and roasted garlic pesto

Lamb Burger, challah, eggplant, whipped feta, tomato, roasted onions, peppers and chickpeas

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