Dinner Menu
Tuesday, July 16th, 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
Swordfish Salad, dark rye, egg, pickled ramps
Hake Cake, Matty’s head lettuces, caper Parmesan and black pepper dressing
Young lettuces, vinaigrette (8.) BMB semolina toasts (3.)
Next 15.
Rubiner’s Cheese Selection, Summer Snow, Square cheese, Paglierino, seasonal accompaniments
Tartare of Painted Hills Beef, miso, sesame and peas
Tataki of Canadian Big Eye Tuna, coriander, chilies and grapefruit
Pasta 15./22.
Penne, roasted tomato, ricotta, Parmesan and EVOO
Buttermilk spaetzle, braised rabbit, carrots and mustard
Semolina gnocchi, boar sausage, green olives and hothouse tomatoes, pecorino
Plates 25.
Roasted Breast of Canadian Duck, marinated rice salad, Japanese turnips and balsamic soy
Brined and Fried Quail, slow cooked grits, spicy collard greens, green tomato chutney
Line Caught Florida Swordfish, white beans and scape pesto, cherry tomatoes
Seared Tuna, veal chorizo pozole, jalapeno, cilantro and lime
Blue Cheese Meatloaf Sandwich, creamed spinach, roasted onions, red wine gravy, steak fries (15.)
Four Course Menu Tasting (50. Pp.)
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.