Dinner Menu
Friday, August 23rd, 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
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.
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