Dinner Menu

Tuesday, July 17th, 2012

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Small Plates

10.

Roasted Hudson Valley Peach and Root Vegetable “Crisp”

beets, carrots, pumpkin seeds, oats and Berle Farm Crowdie

Smoky Tomato and Corn Soup

veal chorizo and tortilla croutons, jalapeno

Wild King Salmon “Meatballs” and Fried Chicken Matzo Balls

horseradish yogurt, green beans, leeks

Raven and Boar Farm Pork Scrapple

slow poached egg, field onion, spicy bacon ketchup

Cheesy Tomatoes

torched Berleberg, Berry Patch beefsteak tomatoes, steak vinaigrette (not vegetarian), garlic toast

Sourdough toasts (2.) Greens with vinaigrette (8.) Pork belly tacos, almond romesco (10.)

Pates and Cheese

served with seasonal garnishes and toasts

10.

Swordfish Pate, saffron zucchini, scapes and olives

Rabbit Rillettes, cucumber pickles

Rawson Brook Chevre, maple blueberry “pickle”, cornbread muffins

Pasta

20.

Garganelli, roasted tomato, High Lawn ricotta, Parmesan

Sunflower seed spaetzle, braised veal and chicken ragout, spinach and arugula pesto

Orecchiette, sweet corn, mascarpone, purple basil, scallions

Plates

25.

 

Fried Confit of Niman Ranch Pork Spare Ribs

baked beans, summer slaw and maple sweet and sour

Pan Roasted Idaho Trout

zucchini, crispy blossoms, horseradish and tomato puree, quinoa

Flash Seared Big Eye Tuna (very rare)

Barefoot Farm napa cabbage and peas from the freezer “stir fry”, Frye’s mango salad

Nudel does not specialize in vegan or allergenic cooking. We politely decline any substitutions.