Dinner Menu

Friday, May 17th, 2013

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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


Next 15.

Foie Gras Pierogies, melted onions, raisin puree, black pepper and allspice


Rubiner’s Cheese Selection, Winnimere, Lake’s Edge, Abbaye de Belloc, seasonal accompaniments


Pasta 15./22.


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


Plates 25.


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.