Saturday, May 4th, 2013
To Begin 10.
Lentil, Chickpea and Split Pea Hummus(s), toasts, chips and pita
Hake Fritters, peas from the freezer, young greens, pea “pesto”
Veal Chorizo and Egg Tacos, almond romesco, manchego, slaw, pickled jalapeno
Portobello Confit, Spanish blue cheese, “steak” vinaigrette, roasted onions and arancini
Broccoli Stem and Ramp Soup, marinated mussels
Seared Foie Gras, beef tongue, black pepper, cabbage jam, caraway blini
Rubiner’s Cheese Selection, Blue Log, Carmody Reserve, Tomme du Haut-Richeliu, seasonal accompaniments
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
Sautéed Idaho Trout, button mushroom and cauliflower ragout, horseradish, wilted lettuces, smoked trout
Maple Poached Duck, scallion, bok choy, peanut, cucumber, cilantro and rice noodles
NEFF Strip Loin, Old Chatham Sheep Herding grits, ramps and arugula (30.)
Veggie Burger “Sandwich”, ciabatta, kinda fries, chevre, aioli, “fixins”, with or without our sap cured ham (15.)
Vegetables (ish) 8.
Woven Root’s Lettuces, vinaigrette
Bok Choy, peanuts, scallion and rice
Pete’s Salsify, cheesy grits, poached egg, arugula
BMB sourdough toasts (3.)
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.