Dinner Menu

Thursday, July 11th, 2013

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To Begin          10.

Chicken Carnitas Tacos, almond romesco, summer slaw, jalapeno

 Berry Patch Tomatoes, Rawson Brook chevre, kale and sunflower seed pesto

Smoked Trout Pate, horseradish, pickles, toasts and mustard

Sugar Snaps, bacon, Ray’s ranch, lentils and crushed potato chips

Fried Brined Quail, black pepper honey, bread and butter turnips

Zucchini Fritters, “knock off ketchup”, black olives, saffron and ricotta salata

Young lettuces, vinaigrette (8.)                                  BMB semolina toasts (3.)


Next               15.

Rubiner’s Cheese Selection, Summer Snow, Square cheese, Casa Madaio, seasonal accompaniments

Painted Hills Beef Tartare, coconut, curry, sesame, chick peas

Big Eye Tuna Tataki, cucumber, jalapeno, kohlrabi and grapefruit

Seared Foie Gras, white miso caramel, Japanese turnips, pineapple and rice


Pasta              15./22.

Penne, roasted tomato, ricotta, Parmesan and EVOO

Linguini, scape and basil pesto, peas from the freezer, pecorino


Plates             25.

Roasted Breast of Misty Knoll Chicken, carrot chamomile “vinaigrette”, summer squash and scapes


Sautéed Idaho Trout, kale, wheat berry and pea “stew”, fried zucchini blossoms, almonds

Pan Fried Niman “Ham Steak”, pinto beans, collards, Crystal hot sauce and green tomato chutney

Line Caught Swordfish, white beans and sofrito, parsley, tomato and caper salad

NEFF Double Steak Burger, creamed spinach, roasted onions, blue cheese, steak fries and red wine gravy (15.)

Four Course Menu Tasting (50. Pp)

Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.