Dinner Menu
Thursday, July 11th, 2013
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.