Dinner Menu

Thursday, August 1st, 2013

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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.