Dinner Menu

Saturday, July 20th, 2013

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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.