Dinner Menu
Tuesday, April 30th, 2013
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.