Dinner Menu
Thursday, May 2nd, 2013
To Begin 10.
Beef Tongue, ramp egg salad, buttered crumbs
Hake Fritters, peas from the freezer, parsley salad, pea “pesto”
Fried Oyster Tacos, almond romesco, dressed romaine, 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, Farmhouse Gouda, Ewe Bloom, seasonal accompaniments
Pasta 15./22.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Semolina gnocchi, braised chicken, green olives, bitter green and sunflower seed pesto
Linguini, spicy bone marrow, tomato and clam “sauce,” Jonah crab, black pepper crumbs
Plates 25.
Roasted Steelhead, ramp, new turnips, cauliflower, grapefruit and salsify
Roasted Misty Knoll Chicken Breast, “mole y tortilla”, cabbage, pinto beans and cilantro salad
NEFF Beef Strip Loin, whipped feta, black olives, fennel, basil seed and grains (30.)
Veggie Burger “Sandwich”, ciabatta, kinda fries, chevre, aioli, “fixins”, with or without our sap cured ham (15.)
Vegetables 8.
Woven Root’s Lettuces, vinaigrette
Grits, over wintered parsnips, lemon
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.