Dinner Menu
Friday, July 12th, 2013
To Begin 10.
Chicken Carnitas Tacos, almond romesco, summer slaw, jalapeno
Smoked Trout Pate, horseradish, pickles, mustard and toast
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
Woven Roots Lettuces, grapefruit, pistachio, poppy seed vinaigrette
Petite Blue Cheese “Meatloaf”, red wine gravy, roasted onions
Young lettuces, vinaigrette (8.) BMB semolina toasts (3.)
Next 15.
Rubiner’s Cheese Selection, Summer Snow, Square cheese, Paglierino, seasonal accompaniments
Painted Hills Beef Tartare, coconut, curry, sesame, zucchini blossoms
Pasta 15./22.
Penne, roasted tomato, ricotta, Parmesan and EVOO
Linguini, scape and basil pesto, peas from the freezer, pecorino
Buttermilk spaetzle, braised rabbit, carrots and mustard
Plates 25.
Roasted Breast of Misty Knoll Chicken, scapes, wheat berries, porcini, toasted almond
Pan Fried Niman “Ham Steak”, grits, braised collard greens and green tomato chutney
Line Caught Swordfish, white beans and sofrito, parsley, tomato and caper salad
Seared Big Eye Tuna, cucumbers, turnips, marinated rice and very non-local pineapple salad
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.