Dinner Menu

Thursday, August 29th, 2013

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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 Beet Fritters, chevre, Marcona almonds, fennel and rosemary

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, beef and pork ragout, pecorino


Plates             25.

Pan Seared Creekstone Butcher’s Steak, cherry tomato risotto, arugula, balsamic, garlic

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 puree, delicata squash, brown butter, thyme and kale

Brined Vermont Quail, chicken and tortilla stuffing, bacon braised collard greens, summer slaw

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.