Dinner Menu
Tuesday, July 2nd, 2013
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.