Dinner Menu

Tuesday, July 10th, 2012

share this:

Small Plates

10.

Overmeade Gardens Sugar Snaps

Greek yogurt tzatziki, dill, crushed pumpkin seeds, feta and young lettuces

Woven Roots Beets and Hudson Valley Peaches

creme fraiche, fennel, toasted oats, horseradish

Sheffield Mutton Pastrami and Lentil Hash

slow poached egg, caraway “beurre rouge”, buttered toast

Smoky Tomato Gazpacho

pickled rock shrimp

Spicy Rice and Chicken Wing Croquettes

almost ranch dressing, scallions, garlic scapes

 

Sourdough toasts (2.) Greens with vinaigrette (8.) Chicken liver and almond pate (10.)

Raw

15.

 

Spanish Mackerel “Ceviche”

Frye’s organic mango, cucumbers, chilies, basil seeds, fried lime basil

 

Pasta

20.

 

Garganelli, roasted tomato, High Lawn ricotta, Parmesan

Spaetzle, carrots, chicken, sunflower seeds and garlic crumbs

Ruffle pasta, peas from the freezer, pecorino and whey braised pork with mustard

Plates

25.

 

Fried Confit of Niman Ranch Pork Spare Ribs

baked beans, coleslaw and maple sweet and sour

Seared Canadian Line Caught Swordfish

salsa verde, sourdough panzanella, garlic scapes

Roasted NEFF Beef

almond romesco, marinated cabbage, fried veal chorizo and tortilla “croutons”, lime, spring onion

 

Five Course Menu Tasting, Sixty dollars per person

Nudel does not specialize in vegan or allergenic cooking; this menu is not available for substitutions.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. Before placing your order, please inform your server if a person in your party has a food allergy. Meals Tax is 7%, 6.25% MA and .75% Local