Dinner Menu

Friday, August 16th, 2013

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To Begin          10.

Hummus Trio of Washington State Beans, toasts

 

Yankee Style Pulled Pork Tacos, pickled jalapeno slaw, almond romesco

 Soup of Lenox Silver Corn, celery

Fried Trout Bellies, almost tartar sauce

 

Roasted Beets, pickled black raspberry vinaigrette, peaches, melon and toasted fennel seed

Chicken Liver and Pistachio Pate, pickles, mustard and toast

Romaine and Honey Salad, hazelnuts, raisins, pumpkin seeds

Matty’s Cherry Tomatoes, Rawson Brook chevre, basil, garlic crumbs and black pepper

 

Corn on the Cob, lime, chilies, fried hominy, cilantro, cheddar and butter

 

Rubiner’s Cheese Selection, seasonal chutneys and jams (15.)

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

Pasta              15./22.

 

Penne, roasted tomato, ricotta, Parmesan and EVOO

 

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

 

Orecchiette, NEFF beef Bolognese, toasted Parmesan crumbs

Spaetzle, spicy eggplant, braised rabbit and peppers

 

Plates             25.

 

Sautéed Wild King Salmon, corn, cherry tomatoes, squashes, roasted tomato puree

 

Roasted Breast of Misty Knoll Chicken, peanut, crab, mango and chili fried rice, kaffir and lemon basil

Seared Big Eye Tuna, lamb roasted potatoes, beets, pickled green bean salad and red wine black pepper puree

Fried Confit of Niman Ranch Pork Ribs, maple sweet and sour, grits, kale salad

 

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