Dinner Menu
Sunday, July 13th, 2014
Leaves and Vegetables
“Massaged” Green Kale
Rawson Brook chevre dressing, apricots and pumpkin seeds
Early Hothouse Cucumbers
marinated squid, peanut butter, sesame and rice
Garlic Scape, Broccoli and Zucchini Caesar
lentils, Dave’s Caesar
Small Plates
Trio of Bean Hummus
split pea and chili, pinto “refrito”, chickpea and tomato
Farm Raised Idaho Trout Pate
wasabi tobiko, BMB dark rye, carrots and golden raisins
Chicken Liver and Vidalia Onion Mousse
mustard, pickles, toasts and cranberry jam
Rabbit Carnitas Tacos
almond romesco, jalapeno, summer slaw, cilantro
Crispy Washington State Oysters
ranch, bacon dressed peas and pea shoots (15.)
semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomatoes, Lee farms ricotta, Parmesan and EVOO
Orecchiette, spicy pork sausage, pepperoncini, Swiss chard and black olives
Summer squash “mac and cheese” Vermont cheddar, shells,Tabasco crumbs
Large Plates
Fried “Confit” of Niman Ranch Pork Spare Ribs
grits, collard greens and a maple sweet and sour
Breast of La Belle Farm Duck
satsuma, salad turnips, spicy fermented pineapple vinegar, carrots
Pan Fried Soft Shelled Crabs
flying saucer squash, garlic scapes, basil, leeks, crawfish crema (32.)
Seared NEFF Skirt Steak
tomato fondue, feta, zucchini, potatoes and fried green tomatoes
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.