Dinner Menu

Tuesday, August 27th, 2013

share this:




To Begin          10.

Seafood Pates, toasts, zucchini relish

Heirloom Tomatoes, Rawson Brook chevre, garlic crumbs and EVOO

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

Berry Patch Melon “Gazpacho”, spiced cottage cheese and white balsamic

Roasted Woven Roots Beets, Frye’s Mango Vinaigrette, Marcona almonds, fennel

Black Bean Chili, buttermilk and sweet corn

Chicken Liver and Sunflower Seed Pate, pickles and mustard

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

BMB semolina toasts (3.)            


Next     15.

Seared Foie Gras, strawberry chutney, challah and Szechuan peppercorns

Pressed Watermelon and Hamachi, arugula, horseradish and tomato

Rubiner’s Cheese Selection, seasonal chutneys and jams

Pasta              15./22.

Penne, roasted tomato, ricotta, Parmesan and EVOO

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

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


Plates             25.

Pan Seared Creekstone Butcher’s Steak, tomato and corn risotto, arugula, balsamic, garlic and red onion

Seared Breast of Canadian Duck, beets, peaches, black raspberries, red wine and anise


Wild King Salmon, quinoa, green beans, basil and zucchini

Cured Pork “BLT”, heirloom tomato, bacon dressed lettuces, red onion, lentil and roasted veggie salad (15.)

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