Dinner Menu

Tuesday, July 2nd, 2013

share this:





To Begin                            10.

Chilled Soup of Matty’s Asparagus, dark rye croutons

Bluefish Fritters, giant white beans, pepperoncini, sundried tomatoes and saffron

Garlic Scapes, marinated squid, spicy coconut milk vinaigrette, sweet rice

The Berry Patch Squash Tortilla, crispy blossoms, ricotta salata, “knock off” ketchup

Veal Chorizo and Egg Tacos, almond romesco, dressed lettuces

Terrine of Poultry, Pistachio and Currants, mustard, pickles and toast

First of the Season Berry Patch Tomatoes “BLT”, cherry tomato panzanella

Japanese Turnip Fritters, miso mustard, cucumbers, non-local pineapple and charred tofu

Woven Roots young lettuces, vinaigrette (8.)                    BMB semolina toasts (3.)



Next               15.

Rubiner’s Cheese Selection, Bloomsday, Timberdoodle, 3x, seasonal accompaniments

Ceviche of Yellowtail, grapefruit, jalapeno, kohlrabi and lime


Pasta              15./22.

Penne, braised veal, tomato and pecorino

Linguini, High Lawn ricotta, green and black olives, oregano and kale

Semolina gnocchi, pea pesto, carrots, more peas, basil


Plates             25.

Fried Confit of Niman Ranch Pork Ribs, grits, collards, smoky maple sweet and sour

Sautéed Farm Raised Idaho Trout, summer squashes, zucchini, herbs, chickpeas, tahini

Quail, petite bacon, cheddar mac and cheese, peppered honey

Canadian Duck Breast, marinated lentils, tart strawberry, rhubarb gastrique

NEFF Twin Mushroom and Almost Swiss Burger, challah, crumble fries and marinated generic broccoli (15.)

Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.