Dinner Menu

Friday, July 19th, 2013

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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.