Dinner Menu
Wednesday, July 17th, 2013
To Begin 10.
Marinated Tomato Taco, almond romesco, sasla “marinade”, beans and jalapeno
Crispy Vermont Quail, rice salad, ginger, soy balsamic
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
Cherry Tomatoes, ricotta salata, cucumber, Walla Walla onions, red wine vinaigrette
Swordfish Salad, dark rye, egg, pickled ramps
Hake Cake, Matty’s head lettuces, caper Parmesan and black pepper dressing
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, hothouse tomatoes, pecorino
Plates 25.
Niman Ranch Ham Steak, grits, green tomato chutney and braised greens
Sautéed Skate, sugar snaps, brown butter carrot puree, new garlic, caper and parsley
Roasted Breast of Misty Knoll Chicken, extra skin, 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.