Dinner Menu
Tuesday, August 13th, 2013
To Begin 10.
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.