Dinner Menu
Tuesday, July 9th, 2013
To Begin 10.
Chilled White Bean and Green Garlic Soup, pepperoncini, sundried tomatoes
Chicken Carnitas Tacos, almond romesco, summer slaw, jalapeno
Berry Patch Tomatoes, Rawson Brook chevre, kale and sunflower seed pesto
Bluefish Fritters, black olives, zucchini, orange and saffron
Woven Roots Lettuces, strawberries, salted ricotta, pistachio granola
Smoked Trout Pate, horseradish, pickles, toasts and mustard
Sugar Snaps, cucumbers, tahini, sesame, lemon and squid
Young lettuces, vinaigrette (8.) BMB semolina toasts (3.)
Next 15.
Rubiner’s Cheese Selection, Bloomsday, Timberdoodle, 3x, seasonal accompaniments
Ceviche of Yellowtail, cucumber, jalapeno, kohlrabi and lime
Seared Foie Gras, white miso caramel, Japanese turnips, pineapple and rice
Pasta 15./22.
Semolina gnocchi, spicy braised lamb, pecorino and olives
Penne, roasted tomato, ricotta, Parmesan and EVOO
Plates 25.
Canadian Duck Breast, carrot chamomile “vinaigrette”, summer squash and scapes
Sautéed Idaho Trout, basil sofrito, tomatoes, marinated lentils
Fried Brined Quail, petite bacon mac + cheese, braised greens, Crystal hot sauce
NEFF Twin Mushroom and Almost Swiss Burger, challah, crumble fry salad (15.)
Four Course Menu Tasting (50. Pp)
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.