Dinner Menu

Tuesday, July 9th, 2013

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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.