Dinner Menu

Saturday, August 31st, 2013

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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.