Dinner Menu

Thursday, August 22nd, 2013

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To Begin          10.

Seafood Pates, toasts, zucchini relish and pickles

Head Lettuces, honey, hazelnuts and peaches

Heirloom Tomatoes, Rawson Brook chevre, garlic crumbs, Basil and EVOO

 

Chilled Summer Borscht of Melons and Beets, fennel seed, cottage cheese and white balsamic

Polenta and Roasted Peppers, raisins, capers, cherry tomato, black olive and pumpkin seeds

Potato and NEFF Beef “Meatballs”, spicy bacon ketchup

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

BMB semolina toasts (3.)            

 

Next     15.

Hamachi Crudo, jalapeno, grapefruit, mango and cucumber

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.

Sautéed Wild King Salmon, wheat berries, saffron, green beans and whey

Hook and Line Caught Swordfish, heirloom tomato and corn salad, corn puree, FGF chilies

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

Pan Seared Creekstone Butcher’s Steak, peanut butter rice, pickled cucumbers

Double Lamb Burger, challah, whipped feta, peppers, tomato and fried new potatoes  (15.)

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