Dinner Menu
Saturday, April 27th, 2013
To Begin 10.
Chicken Liver and Portobello Pate, Portobello confit, mustard, pickles and toast
Montauk Squid, merguez, cilantro, lime and chickpeas
Beef Tongue, ramp, egg salad, buttered crumbs
Rustic Seafood Terrine, cucumber, togarashi, scallion
Fried Oyster Tacos, almond romesco, dressed lettuces, pickled jalapeno (12.)
Next 15.
Local Honey Cured Canadian Duck Breast, millet grapefruit, sesame, Swiss chard
Rubiner’s Cheese Selection, Blue Log, Cabricharme, Ewe Bloom, seasonal accompaniments
Pasta 15./22.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Chevre Cavatelli, spring pea “pesto”, braised goat and more 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
Roasted Steelhead, commodity broccoli, salsify, ramps, miso and mushrooms
Petite NEFF Beef Strip Loin (MR), black olive, artichoke and wheat “risotto”, fennel, basil seed (30.)
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.