Dinner Menu
Wednesday, August 14th, 2013
To Begin 10.
Hummus Trio of Washington State Beans, toasts
Trout Belly Tacos, pickled jalapeno slaw, almond romesco
Seafood and Potato Fritters, almost tartar sauce
Peanut and Green Bean Soup, spicy rice
Matty’s Romaine, sweet melon and miso vinaigrette, cucumber
Chicken Liver and Pistachio Pate, pickles, mustard and toast
Peaches and Grated Beet Salad, honey vinaigrette, sunflower seeds, raisins and hazelnuts
Jenn’s Heirloom Tomatoes, warm chevre, basil and garlic crumbs
Lettuces, vinaigrette (8.) BMB semolina toasts (3.) Corn and bacon chowder (10.)
Next 15.
Maine Crab Salad, chilled mango and tamarind “soup”, coconut, lime and cucumber
Veal Sweetbreads, lamb hash, shallot and mustard
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
Strozzapreti, NEFF beef Bolognese
Plates 25.
Farm Raised Idaho Trout, fennel, celery, carrots and lemon
Sautéed Montauk Bluefish, corn ragout, chilies, basil and mussels
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
Lamb Burger, challah, eggplant, whipped feta, tomato, roasted onions, peppers and chickpeas
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.