Dinner Menu

Wednesday, August 28th, 2013

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To Begin          10.

Seafood Pates, toasts, zucchini relish

Corn and Tomato “Stew”, buttermilk, quinoa

Berry Patch Melon “Gazpacho,” cottage cheese and white balsamic

Roasted Woven Roots Beets, Frye’s mango vinaigrette, Marcona almonds, fennel

Chicken Liver and Sunflower Seed Pate, pickles and mustard

Marinated Eggplant, white beans, spinach, pumpkin seeds and EVOO

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

BMB semolina toasts (3.)            

 

Next                       15.

Seared Foie Gras, strawberry chutney, challah and Szechuan peppercorns

Pressed Watermelon and Beef Tartare, arugula, horseradish and tomato

Rubiner’s Cheese Selection, seasonal chutneys and jams

Pasta              15./22.

Penne, roasted tomato, ricotta, Parmesan and EVOO

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

Orecchiette, chopped mussels, chilies, saffron and peas from the freezer

Sagne a Pezzi, braised NEFF short rib, Swiss chard, cherry tomatoes

 

Plates             25.

Pan Seared Creekstone Butcher’s Steak, cherry tomato risotto, arugula, balsamic, garlic and red onion

Seared Breast of Canadian Duck, beets, peaches, black raspberries, red wine and anise

 

Wild King Salmon, spicy carrots, eggplant, zucchini and basil

Sautéed Farm Raised Idaho Trout, silver corn, delicata squash, brown butter, thyme and kale

Cured Pork “BLT”, heirloom tomato, bacon dressed lettuces, red onion, lentil and roasted veggie salad (15.)

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