Dinner Menu

Tuesday, August 13th, 2013

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To Begin

Hummus Trio of Washington State Beans, toasts

Yankee Style Pulled Pork Tacos, pickled jalapeno slaw, almond romesco

Seafood and Potato Fritters, almost tartar sauce

Peanut and Green Bean Soup, spicy rice

Chicken Liver and Pistachio Pate, pickles and mustard

Hudson Valley Sweet Corn Chowder, cheddar and bacon

Peaches and Grated Beet Salad, honey vinaigrette, sunflower seeds and hazelnuts

Jenn’s Heirloom Tomatoes, warm chevre, basil and croutons

Lettuces, vinaigrette (8.)                              BMB semolina toasts (3.)


Next               15.

Ceviche of Yellowtail, chilled mango and tamarind “soup”, coconut, lime and cucumber

Veal Sweetbreads Fricassee, marinated melon, white miso, tobiko and Romano beans

Rubiner’s Cheese Selection, seasonal chutneys and jams

Pasta              15./22.

Penne, roasted tomato, ricotta, Parmesan and EVOO

Orecchiette, sweet corn “alfredo”, pancetta and black pepper

Smoked paprika spaetzle, braised rabbit and corn ratatouille


Plates             25.

Farm Raised Idaho Trout, peas from the freezer, carrots, fennel and celery

Sautéed Loin of Niman Ranch Pork, corn ragout, chilies, basil and peppers


Roasted Breast of Canadian Duck, pickled black raspberry, beets, star anise and red wine


Creekstone Skirt Steak, new fingerlings, young leeks, kale and roasted garlic pesto

Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.