Dinner Menu
Friday, July 19th, 2013
To Begin 10.
Misty Knoll Chicken Carnitas Tacos. almond romesco, summer slaw, jalapeno
Tomato and Cumin Soup, salsa
Crispy Vermont Quail, creamed spinach, maple
Overmeade Gardens Sugar Snaps, mint, opal basil, spicy peanuts and lime
Chicken Liver, Red Wine and Oatmeal Pate, onion jam, pickles, toast and mustard
Trout, Potato and Bacon Fritters, “knock off” ketchup, marinated lentils
Cherry Tomatoes, ricotta salata, cucumber, Walla Walla onions, red wine vinaigrette, sunflower seeds
Swordfish and Chickpea Cake, green olive, zucchini “salad”
Lettuces, vinaigrette (8.) BMB semolina toasts (3.)
Next 15.
Rubiner’s Cheese Selection, Dancing Fern, Seven Sisters, Bikain, seasonal accompaniments
Tartare of NEFF Beef Strip Loin, sesame, KBB soy, Pete’s green beans, miso
Pasta 15./22.
Penne, roasted tomato, ricotta, Parmesan and EVOO
Buttermilk spaetzle, braised rabbit, carrots and mustard
Semolina gnocchi, boar sausage, hothouse tomatoes, pecorino
Goat Cheese Cavatelli, basils, cherry tomatoes, more chevre
Plates 25.
Seared Big Eye Tuna, veal chorizo posole, cabbage, lime and cilantro
Sautéed Skate, brown butter carrot puree, sugar snaps, peas from the freezer, lemon and caper
Ham Steak of Niman Ranch Pork Belly (very fatty), grits, green tomato chutney, turnips
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.