Dinner Menu
Wednesday, August 28th, 2013
To Begin 10.
Seafood Pates, toasts, zucchini relish
Corn and Tomato “Stew”, buttermilk, quinoa
Berry Patch Melon “Gazpacho,” cottage cheese and white balsamic
Roasted Woven Roots Beets, Frye’s mango vinaigrette, Marcona almonds, fennel
Chicken Liver and Sunflower Seed Pate, pickles and mustard
Marinated Eggplant, white beans, spinach, pumpkin seeds and EVOO
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 Beef Tartare, 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
Orecchiette, chopped mussels, chilies, saffron and peas from the freezer
Sagne a Pezzi, braised NEFF short rib, Swiss chard, cherry tomatoes
Plates 25.
Pan Seared Creekstone Butcher’s Steak, cherry tomato risotto, arugula, balsamic, garlic and red onion
Seared Breast of Canadian Duck, beets, peaches, black raspberries, red wine and anise
Wild King Salmon, spicy carrots, eggplant, zucchini and basil
Sautéed Farm Raised Idaho Trout, silver corn, delicata squash, brown butter, thyme and kale
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.