Dinner Menu
Tuesday, May 21st, 2013
To Begin 10.
Asparagus and Tomato Soup, porcini and green kale croutons, feta
Manchego and “Nacho” Taco, beans, sour cream, almond romesco and pickled jalapeno
Rh0de Island Hake Cake, lentil, dill and aioli
Pork Fried Rice Dumplings, scallion miso vinaigrette, radish, spinach
Woven Root’s Adolescent Greens, Rawson Brook chevre dressing, potato, fried onion and crumbs
Woven Root’s Lettuces, vinaigrette (8.) BMB sourdough toasts (3.)
Next 15.
Jonah Crab Salad, sourdough blinis, pickled ramp, celery, cucumber, lemon and chive
Rubiner’s Cheese Selection, Winnimere, Lake’s Edge, Abbaye de Belloc, seasonal accompaniments
Pasta 15./22.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Orecchiette, braised chicken, peas from the freezer, bitter greens and sunflower seed pesto
Linguini, pork sausage and clam “cream”, arugula
Plates 25.
Sautéed Steelhead, harissa and mussel broth, marinated giant limas, watercress
Roasted Breast of Misty Knoll Chicken, grits, Japanese turnips, spicy maple
Niman Ranch Pork Loin, spaetzle, mustard, kraut, apple and pickled black radish
Seared NEFF Beef, roasted asparagus, truffle, kale sugo and Spanish blue cheese
Veggie Burger “Sandwich”, mushroom mustard, roasted onions, Crowdie, potato salad, with or without salami (15.)
Four Course Menu Tasting (50. Pp.)
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.