Dinner Menu
Wednesday, July 31st, 2013
To Begin 10.
Chicken Carnitas Tacos, almond romesco, summer slaw, jalapeno
Red Wine Tuna “Cakes”, “hard boiled” aioli, caper, Parmesan
Tomato and Black Bean Soup, crema, crushed tortilla
Cucumber and Tomato Salad, wheat berries, feta, black olive, Walla Walla onions
Porridge of Hudson Valley Corn, grits, slow poached egg, pork belly lardons and maple
Trout and Bacon Fritters, Alsatian mustard, sugar snaps and peas from the freezer
Chicken Liver and Almond Pate, Walker street black raspberry jam, toasts
Woven Roots Beets and Lettuces, poppy seed, walnut, ricotta salata
Lettuces, vinaigrette (8.) BMB semolina toasts (3.)
Next 15.
Rubiner’s Cheese Selection, Woodcock, Manchester, Shropshire, seasonal accompaniments
Seared Foie Gras, roasted peaches, Furmint, lemon and challah
Tartare of NEFF Strip Loin, smoked mustard vinaigrette, shiitake, green beans and garlic
Pasta 15./22.
Penne, roasted tomato, ricotta, Parmesan and EVOO
Linguini, spicy bone marrow sauce, herb crumbs
Spaetzle, corn, ham, sage and High Lawn cream
Plates 25.
Big Eye Tuna, quinoa, leek and Swiss chard chowder, fennel
Poached Misty Knoll Chicken Breast, white miso and short grain risotto, nori, crackling, cucumber
Farmed Raised Idaho Trout, beets, carrots, horseradish, red wine and crème friache , Shady Gate micros
Seared Lamb Loin, mint, zucchini, sugar snaps and couscous (30.)
Meatloaf Sandwich, Gruyere creamed greens, roasted onions, fried onions and onion rings (15.)
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.