Dinner Menu
Saturday, August 31st, 2013
To Begin 10.
Berry Patch Melon “Gazpacho”, marinated peaches, lime and white balsamic
Pates of Tuna and Swordfish, pickled cucumbers, zucchini relish
Pickled Boston Mackerel, Frye’s mango, cucumber and kohlrabi
Not Yet Sweet Delicata Squash, arugula, lentils, pecorino and charred sunburst cherry tomatoes
Woven Roots Heirloom Tomatoes, Rawson Brook chevre, garlic crumbs
Eggplant and Pumpkin Seed Spread, white beans, toasts
Slow Poached Farm Egg, tomato and bacon “stew”, hot sauce, grits
Fried Oyster Tacos, almond romesco, jalapeno dressed lettuces (12.)
BMB semolina toasts (3.)
Next 15.
“Salsa” of Hamachi Ceviche, coriander berries and chips
Pressed Watermelon and Beef Tartare, horseradish, tobiko and cherry tomato
Seared Foie Gras, strawberry chutney, “poivre”, challah and beets
Rubiner’s Cheese Selection, seasonal chutneys and jams
Pasta 15./22.
Penne, roasted tomato, ricotta, Parmesan and EVOO
Linguini, sweet corn “alfredo”, more corn and black pepper
Sagne a Pezzi, chopped mussels, chilies, saffron and peas from the freezer
Plates 25.
Sautéed Farm Raised Idaho Trout, EVOO crushed potatoes, melted zucchini, parsley and caper
Brined Vermont Quail, jalapeno – tortilla stuffing, summer slaw, buttermilk red pepper puree
Line Caught Swordfish, tomatoes, ricotta, arugula and basil
Creekstone Butcher’s Steak, sweet corn risotto, roasted onions and kale
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.