Dinner Menu
Saturday, August 10th, 2013
To Begin 10.
Hummus Trio of Washington State Beans, toasts
Marinated Skirt Steak Tacos, almond romesco, pickled jalapeno slaw
Seafood and Potato Fritters, almost tartar sauce
Chopped “Greek” Salad, salami, pepperoncini, feta, oregano and croutons
Chicken Liver and Pistachio Pate, pickles and mustard
Green Peaches and Romaine, toasted sunflower seeds, honey vinaigrette
Mr. Frye’s Mango Salad, lime, tamarind, carrot and spiced coconut
Lettuces, vinaigrette (8.) BMB semolina toasts (3.)
Next 15.
Tartare of Colorado Lamb, cilantro, mint, chilies, red onion, peanuts and eggplant
Ceviche of Yellowtail, ginger vinaigrette, purslane, sesame and grapefruit
Veal Sweetbreads, corn, mussel and lamb hash, basil, FGF chilies
Rubiner’s Cheese Selection, seasonal chutneys and jams
Pasta 15./22.
Penne, roasted tomato, ricotta, Parmesan and EVOO
Linguini, sweet corn “alfredo”, pecorino and black pepper
Orecchiette, roasted garlic – kale pesto, chicken and peas form the freezer
Smoked paprika spaetzle, braised rabbit and sweet corn ratatouille
Plates 25.
Farm Raised Idaho Trout, couscous and tomato, zucchini, romano beans, tobiko
Sautéed Loin of Niman Ranch Pork, slow cooked grits, collards greens, maple sweet and sour
Roasted Breast of Canadian Duck, pickled black raspberry, beets, watercress and fennel
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.