Friday, May 17th, 2013
To Begin 10.
Asparagus and Ramp Soup, porcini and kale croutons, whipped feta
Manchego and “Nacho” Taco, beans, sour cream, almond romesco and pickled jalapeno
Bluefish and Lentil Cake, brown butter, egg ravigot, capers, more lentils
Berry Patch Spinach and Crispy Pork “Fried” Rice Salad, scallion miso vinaigrette, radish
Trout Mousse, sourdough blinis, pickled onions, horseradish
Foie Gras Pierogies, melted onions, raisin puree, black pepper and allspice
Rubiner’s Cheese Selection, Winnimere, Lake’s Edge, Abbaye de Belloc, seasonal accompaniments
Penne, roasted tomato, High Lawn ricotta, Parmesan
Semolina gnocchi, braised chicken, green olives, bitter greens and sunflower seed pesto
Linguini, spicy bone marrow, tomato and clam “sauce”, Jonah crab, black pepper crumbs
Sauteed Steelhead, asparagus, mussels, saffron, peas from the freezer, chickpeas and harissa
Roasted Canadian Duck, grits, braised greens, Japanese turnips, smoky maple
Pork Loin and Belly, spaetzle, oyster mushrooms, mustard, melted cabbage, pickled black radish
Veggie Burger “Sandwich”, Crowdie, aioli, portobello jam, kale and potato salad with or without pork carnitas (15.)
Vegetables (ish) 8.
Woven Root’s Lettuces, vinaigrette
Japanese Turnips, collards and grits
BMB sourdough toasts (3.)
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.