Dinner Menu
Thursday, August 22nd, 2013
To Begin 10.
Seafood Pates, toasts, zucchini relish and pickles
Head Lettuces, honey, hazelnuts and peaches
Heirloom Tomatoes, Rawson Brook chevre, garlic crumbs, Basil and EVOO
Chilled Summer Borscht of Melons and Beets, fennel seed, cottage cheese and white balsamic
Polenta and Roasted Peppers, raisins, capers, cherry tomato, black olive and pumpkin seeds
Potato and NEFF Beef “Meatballs”, spicy bacon ketchup
Fried Oyster Tacos, almond romesco, jalapeno dressed lettuces (12.)
BMB semolina toasts (3.)
Next 15.
Hamachi Crudo, jalapeno, grapefruit, mango and cucumber
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.
Sautéed Wild King Salmon, wheat berries, saffron, green beans and whey
Hook and Line Caught Swordfish, heirloom tomato and corn salad, corn puree, FGF chilies
Roasted Breast of Canadian Duck, beets, peaches, pickled black raspberry and non-traditional “poivre”
Pan Seared Creekstone Butcher’s Steak, peanut butter rice, pickled cucumbers
Double Lamb Burger, challah, whipped feta, peppers, tomato and fried new potatoes (15.)
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.