Dinner Menu

Thursday, August 15th, 2013

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To Begin

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.