Dinner Menu

Wednesday, July 18th, 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

Pork Liver Scrapple

green beans and bacon, slow poached egg

Wild King Salmon Gravlax

rutabaga latkes, crème fraiche, lemon, dill

Cheesy Tomatoes

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

Frye’s Mango Salad

cucumber, chilies, lime basil, rice noodles, big eye tuna tartare

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

Pates and Cheese

served with seasonal garnishes and toasts

10.

Rabbit Rillettes, cucumber pickles

Swordfish Pate, saffron zucchini, scapes and olives

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.

 

Raven and Boar Farm Whey Fed Boneless Pork Chop

nectarines, heirloom cabbage, leek mustard

Pan Roasted Idaho Trout

zucchini, crispy blossoms, horseradish and tomato, quinoa

Misty Knoll Chicken Breast

extra skin, corn, white bean and kale stew, smoked paprika

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