Dinner Menu
Tuesday, August 20th, 2013
To Begin 10.
Chicken Liver and Pistachio Pate, pickles, mustard and toast
Head Lettuces and Honey Salad, hazelnuts, raisins, pumpkin seeds
Matty’s Cherry Tomatoes, Rawson Brook chevre, garlic crumbs and black pepper
Corn on the Cob, lime, chilies, hominy, cilantro, cheddar and butter
Pressed Berry Patch Melon, beets, basil cottage cheese, toasted fennel seed and red onion
Potato and NEFF Beef “Meatballs”, spicy bacon ketchup
Fried Oyster Tacos, almond romesco, jalapeno dressed lettuces (12.)
Lettuces, vinaigrette (8.) BMB semolina toasts (3.)
Next 15.
Seared Canadian Foie Gras, blueberry maple chutney, pancake, poached peach jam, more blueberries
Hamachi Crudo, lime, cucumber, mango, peanuts and rice
Horseradish, Beet and Beef Tartare, quinoa, celery, lemon and shallot
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, pork sausage, mussels, smoked mustard and pecorino
Plates 25.
Whey “Braised” Idaho Trout, zucchini, ricotta and herb latkes, summer squashes, charred cherry tomatoes
Hook and Line Caught Swordfish, heirloom tomato salad, feta emulsion, peppers and capers
Roasted Breast of Canadian Duck, beets, peaches, pickled black raspberry and non-traditional “poivre”
Pan Seared Creekstone Beef Flap, roasted potatoes, corn, green beans and parsley
Fried Chicken Thigh Sandwich, challah, pickled cabbage slaw, aioli and chicken “nudel” soup (15.)
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.