Dinner Menu
Thursday, August 1st, 2013
To Begin 10.
Chicken Carnitas Tacos, almond romesco, summer slaw, jalapeno
Tuna “Melt” Croquettes, cheddar, lettuces, hard-boiled aioli
Tomato and Black Bean Soup, crema, crushed tortilla
Cucumber and Tomato Salad, wheat berries, feta, black olive, Walla Walla onions
Swiss Chard and Quinoa Chowder, wild king salmon, caraway
Trout and Bacon Fritters, Alsatian mustard, sugar snaps and peas from the freezer
Chicken Liver and Almond Pate, Walker street black raspberry jam, toasts
Peaches and Romaine, toasted oats, poppy seed and yogurt dressing
Lettuces, vinaigrette (8.) BMB semolina toasts (3.)
Next 15.
Rubiner’s Cheese Selection, Woodcock, Manchester, Shropshire, seasonal accompaniments
Seared Foie Gras, roasted peaches, lemon and challah
Ceviche of Big Eye Tuna, grapefruit, goat cheese, beets, basil dashi
Pasta 15./22.
Penne, roasted tomato, ricotta, Parmesan and EVOO
Spaetzle, corn, ham, sage and High Lawn cream
Plates 25.
Creekstone Skirt Steak, new potato confit, kale, lentils and bone marrow
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.