Dinner Menu

Friday, August 16th, 2013

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To Begin          10.

Hummus Trio of Washington State Beans, toasts


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

 Soup of Lenox Silver Corn, celery

Fried Trout Bellies, almost tartar sauce


Roasted Beets, pickled black raspberry vinaigrette, peaches, melon and toasted fennel seed

Chicken Liver and Pistachio Pate, pickles, mustard and toast

Romaine and Honey Salad, hazelnuts, raisins, pumpkin seeds

Matty’s Cherry Tomatoes, Rawson Brook chevre, basil, garlic crumbs and black pepper


Corn on the Cob, lime, chilies, fried hominy, cilantro, cheddar and butter


Rubiner’s Cheese Selection, seasonal chutneys and jams (15.)

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

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

Spaetzle, spicy eggplant, braised rabbit and peppers


Plates             25.


Sautéed Wild King Salmon, corn, cherry tomatoes, squashes, roasted tomato puree


Roasted Breast of Misty Knoll Chicken, peanut, crab, mango and chili fried rice, kaffir and lemon basil

Seared Big Eye Tuna, lamb roasted potatoes, beets, pickled green bean salad and red wine black pepper puree

Fried Confit of Niman Ranch Pork Ribs, maple sweet and sour, grits, kale salad


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