Thursday, April 25th, 2013
To Begin 10.
Whey Fed Ham, cilantro, vintage pickled Serrano peppers, potato salad, radish
Potato and Watercress Soup, roasted garlic
Confit of Portobello Mushroom, marinated spinach, pickled onion and Spanish blue cheese
Fried Oyster Tacos, almond romesco, dressed lettuces, pickled jalapeno (12.)
Charcuterie of Seafood, rillette, mousse, pickle, seasonal accompaniments
Rubiner’s Cheese Selection, Blue Log, Timberdoodle, Ewe Bloom, seasonal accompaniments
Kaua’I Shrimp and Beef Tongue, spring pea pesto, “canned “ artichoke puree, wilted pea shoot salad
Penne, roasted tomato, High Lawn ricotta, Parmesan
Semolina Gnocchi, braised chicken, radish green and sunflower seed pesto, green olives
Linguini, spicy bone marrow, tomato and clam “sauce,” Jonah crab, black pepper crumbs
Brined NEFF Pork Loin, parsnips, porcini spaetzle, tarragon, mustard and lentils
Local Honey Poached Duck Breast, Swiss chard and millet, cracklins, grapefruit
Roasted Steelhead, commodity broccoli, miso and mushroom, new Woven Roots scallions, peanut and cola
Veggie Burger “Sandwich”, ciabatta, kinda fries, chevre, aioli, “fixins”, with or without our sap cured ham (15.)
Vegetables (ish) 8.
Over Wintered Parsnips, tarragon, lemon and Crowdie
Commodity Broccoli, mushroom, miso, peanut and cola
Swiss Chard, millet, fried egg
BMB sourdough Toasts (3.) Four course menu tasting (50. Pp.)
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.