Dinner Menu
Wednesday, May 22nd, 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, wilted 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.
Seafood Charcuterie, smoked trout mousse, steelhead pate, pickled mackerel, blini, cucumber
Rubiner’s Cheese Selection, Winnimere, Lake’s Edge, Abbaye de Belloc, seasonal accompaniments
Marinated NEFF Beef Strip Loin, crudite, French onion and crab “dip”
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.
Roasted Breast of Misty Knoll Chicken, Parmesan, grits, Japanese turnips in black kale “gravy”
Niman Ranch Pork Loin, giant white beans, garlic, mustard, apple and cabbage salad
Butter Poached Idaho Trout, asparagus, watercress, crumbled egg, caper and morel puree
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.