Dinner Menu

Tuesday, August 20th, 2013

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To Begin          10.

Chicken Liver and Pistachio Pate, pickles, mustard and toast

Head Lettuces and Honey Salad, hazelnuts, raisins, pumpkin seeds

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

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

Pressed Berry Patch Melon, beets, basil cottage cheese, toasted fennel seed and red onion

Potato and NEFF Beef “Meatballs”, spicy bacon ketchup

Fried Oyster Tacos, almond romesco, jalapeno dressed lettuces (12.)

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

 

Next     15.

Seared Canadian Foie Gras, blueberry maple chutney, pancake, poached peach jam, more blueberries

Hamachi Crudo,  lime, cucumber, mango, peanuts and rice

Horseradish, Beet and Beef Tartare, quinoa, celery, lemon and shallot

Rubiner’s Cheese Selection, seasonal chutneys and jams

Pasta              15./22.

Penne, roasted tomato, ricotta, Parmesan and EVOO

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

Orecchiette, pork sausage, mussels, smoked mustard and pecorino

 

Plates             25.

Whey “Braised” Idaho Trout, zucchini, ricotta and herb latkes, summer squashes, charred cherry tomatoes

Hook and Line Caught Swordfish, heirloom tomato salad, feta emulsion, peppers and capers

Roasted Breast of Canadian Duck, beets, peaches, pickled black raspberry and non-traditional “poivre”

Pan Seared Creekstone Beef Flap, roasted potatoes, corn, green beans and parsley

Fried Chicken Thigh Sandwich, challah, pickled cabbage slaw, aioli and chicken “nudel” soup (15.)

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