Dinner Menu
Saturday, July 13th, 2013
To Begin 10.
Chicken Carnitas Tacos, almond romesco, summer slaw, jalapeno
Sugar Snaps, bacon, buttermilk dressing, lentils and crushed potato chips
Roasted Berry Patch Farm Tomato Soup, whipped Rawson Brook Chevre
Chicken Liver, Red Wine and Oatmeal Pate, onion jam, pickles, toast and mustard
Chilled Zucchini and Yogurt Soup, mint, wheat berries and cucumber
Petite Blue Cheese “Meatloaf”, red wine gravy, roasted onions
Swordfish Salad, dark rye, egg, pickled ramps
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, fried green tomatoes
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
Semolina gnocchi, boar sausage, green olives and hot house tomatoes
Plates 25.
Roasted Breast of Canadian Duck, marinated rice salad, Japanese turnips, scapes and balsamic soy
Brined and Fried Quail, slow cooked grits, spicy collard greens
Poached Farm Raised Idaho Trout, grapefruit, carrots, sugar snaps, saffron and vanilla
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.