Dinner Menu
Friday, April 26th, 2013
To Begin 10.
Chicken Liver and Portobello Pate, Portobello confit, mustard, pickles and toast
Montauk Squid, merguez, cilantro, lime and chickpeas
Potato and Watercress Soup, roasted garlic
Skate Fritters, hake salad, cucumbers, lemon and parsley
Fried Oyster Tacos, almond romesco, dressed lettuces, pickled jalapeno (12.)
Next 15.
Rubiner’s Cheese Selection, Blue Log, Cabricharme, Ewe Bloom, seasonal accompaniments
Petite NEFF Beef Strip Loin, beef tongue, black olive, “canned “ artichoke puree, fennel
Pasta 15./22.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Semolina Gnocchi, spring pea “pesto”, braised goat and goat cheese
Linguini, spicy bone marrow, tomato and clam “sauce,” Jonah crab, black pepper crumbs
Plates 25.
Brined NEFF Pork Loin, marinated Kaua’ I shrimp, porcini spaetzle, lentils, parsnip mustard
Local Honey Poached Duck Breast, Swiss chard and millet, cracklins, grapefruit, sesame
Roasted Steelhead, commodity broccoli, salsify, lemon and ramps
Veggie Burger “Sandwich”, ciabatta, kinda fries, chevre, aioli, “fixins”, with or without our sap cured ham (15.)
Vegetables 8.
Over Wintered Parsnips, tarragon, lemon and Crowdie
Commodity Broccoli, salsify and ramps
Woven Root’s Lettuces, vinaigrette
BMB sourdough Toasts (3.)
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.