Dinner Menu
Thursday, August 15th, 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
Lettuces, sweet melon and miso vinaigrette, cucumber
Chicken Liver and Pistachio Pate, pickles, mustard and toast
Peaches and Grated Beet Salad, honey vinaigrette, toasted oats, apricots and hazelnuts
Jenn’s Heirloom Tomatoes, warm chevre, basil and garlic crumbs
Lettuces, vinaigrette (8.) BMB semolina toasts (3.) Peanut soup, spicy rice (10.)
Next 15.
Maine Crab Salad, chilled mango and tamarind “soup”, coconut, lime and cucumber
Veal Sweetbreads, lamb and potato hash, mustard
“Ceviche” of Wild King Salmon, pickled black raspberry, salted melon, butter lettuce, allspice
Rubiner’s Cheese Selection, seasonal chutneys and jams
Pasta 15./22.
Penne, roasted tomato, ricotta, Parmesan and EVOO
Strozzapreti, sweet corn “alfredo”, pancetta and black pepper
Orecchiette, NEFF beef Bolognese, toasted Parmesan crumbs
Plates 25.
Seared Big Eye Tuna, celery, fennel seed, carrot, caper and tobiko
Sautéed Montauk Bluefish, peppers, onions, sausage, basil, parsley, romano beans and mussels
Roasted Breast of Misty Knoll Chicken, roasted corn and cherry tomatoes, fried hominy, lime
Creekstone Skirt Steak, roasted garlic, fingerling potatoes, shallot and young kale
Lamb Burger, challah, eggplant, whipped feta, tomato, peppers and chickpeas
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.