Dinner Menu
Saturday, July 20th, 2013
To Begin 10.
Misty Knoll Chicken Carnitas Tacos, almond romesco, summer slaw, jalapeno
Tomato and Cumin Soup, salsa
Overmeade Gardens Sugar Snaps, mint, opal basil, spicy peanut and lime vinaigrette
Chicken Liver, Red Wine and Oatmeal Pate, onion jam, pickles, toast and mustard
Trout, Potato and Bacon Fritters, “knock off” ketchup, marinated lentils, Shady Gate micros
Beefsteak Tomatoes, ricotta salata, cucumber, Walla Walla onions, red wine vinaigrette, sunflower seeds
Swordfish and Chickpea Cake, green olive, zucchini “salad”
Pork Belly “Ham Steak”, green tomato chutney, summer salad turnips
Lettuces, vinaigrette (8.) BMB semolina toasts (3.)
Next 15.
Rubiner’s Cheese Selection, Dancing Fern, Seven Sisters, Bikain, seasonal accompaniments
Tartare of NEFF Beef, sesame, KBB soy, Pete’s green beans, miso
Seared Foie Gras, whole-wheat muffin, blueberries, rhubarb gastrique
Pasta 15./22.
Penne, roasted tomato, ricotta, Parmesan and EVOO
Buttermilk spaetzle, braised rabbit, carrots and mustard
Orechiette, boar sausage, hothouse tomatoes, pecorino
Goat Cheese Cavatelli, basil, Swiss chard, leeks, more chevre
Plates 25.
Seared Big Eye Tuna, brown butter carrot puree, peas, caper and lemon
Petite “Eye” of NEFF Strip Loin, braised wheat berries, kale, roasted onions (30.)
Fried Vermont Chicken Thighs, braised drum, grits, cabbage, maple sweet and sour
Pulled Pork Sliders, challah, potato salad, new pickles
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.