Dinner Menu

Friday, August 23rd, 2013

share this:





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

Polenta and Roasted Peppers, raisins, capers, cherry tomato, black olive and pumpkin seeds

Potato and NEFF Beef “Meatballs”, fried shallot ketchup

Chilled Borscht of Beets and Melons, spiced cottage cheese and white balsamic

Rabbit, Bacon and Spaetzle, slow poached egg, hot sauce

Fried Oyster Tacos, almond romesco, jalapeno dressed lettuces (12.)

BMB semolina toasts (3.)            


Next     15.

Wild King Salmon Tartare, beets, horseradish, quinoa and lemon

Rubiner’s Cheese Selection, seasonal chutneys and jams

Pasta              15./22.

Penne, roasted tomato, ricotta, Parmesan and EVOO

Linguini, sweet corn “alfredo”, pancetta, salami and black pepper

Orecchiette, pork and beef ragout, pecorino

Sagne a Pezzi, NEFF short rib, Swiss chard, cherry tomatoes


Plates             25.

Pan Roasted Quail, corn on the cob, chicken and tortilla stuffing, jalapeno, buttermilk

Farm Raised Idaho Trout “Pot au Feu”, crushed tomato, green beans, zucchini, wheat berries and arugula

Pan Seared Creekstone Butcher’s Steak, peanut butter rice, pickled cucumbers

Fried Confit of Niman Ranch Pork Ribs, grits, collard greens, maple sweet and sour

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