Dinner Menu
Friday, August 16th, 2013
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.