Dinner Menu

Tuesday, April 30th, 2013

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To Begin 10.

Beef Tongue, ramp, egg salad, buttered crumbs

Rustic Seafood Terrine, cucumber, togarashi, scallion

Fried Oyster Tacos, almond romesco, slaw, pickled jalapeno (12.)

Portobello Confit, Spanish blue cheese, “steak” vinaigrette, roasted onions and arancini



Next 15.

Seared Foie Gras, honey poached duck breast, blini, strawberry and allspice

Hawaiian Kaua’I Shrimp, Bob’s grits, Crystal, bacon and a slow poached egg


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”, kale and more goat cheese


Linguini, spicy bone marrow, tomato and clam “sauce,” Jonah crab, black pepper crumbs



Plates 25.


Roasted Steelhead, parsnip puree, commodity broccoli, ramp butter, porcini spaeztle

Roasted Misty Knoll Chicken Breast, “mole y tortilla”, merguez, chickpeas and sumac


Petite NEFF Beef Strip Loin (MR), black olive, grain “risotto”, almost Greek salad, salsify (30.)

Veggie Burger “Sandwich”, ciabatta, kinda fries, aged gouda, aioli, “fixins”, with or without our sap cured ham (15.)



Vegetables 8.

Over Wintered Parsnips, lemon and Crowdie

Commodity Broccoli, salsify and ramps

Woven Root’s Lettuces, vinaigrette

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.