Dinner Menu

Tuesday, July 16th, 2013

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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.