Dinner Menu
Tuesday, August 27th, 2013
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.