Dinner Menu

Thursday, July 19th, 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

 

Wild King Salmon Gravlax

rutabaga salad, Nordic herbs and spices, crème friache, slow poached egg

Green Bean Salad

almost ranch dressing, crispy onions, fried chicken thigh, cornbread and cornflake crumbs

 

Cheesy Tomatoes

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

Frye’s Mango Salad

cucumber, chilies, lime basil, rice noodles,

Fried Oyster Tacos

almond romesco, dressed lettuces, pickled jalapeno

Vermont Rabbit Rillettes

seasonal garnishes, sourdough toasts

Sourdough toasts (2.) Greens with vinaigrette (8.)

 

Pasta

20.

Garganelli, roasted tomato, High Lawn ricotta, Parmesan

Sunflower seed spaetzle, braised veal and chicken ragout, basil pesto

Orecchiette, sweet corn, mascarpone, purple basil, scallions

Plates

25.

 

Poached Raven and Boar Whey Fed Boneless Pork Chop

nectarines, heirloom cabbage, leek mustard

Pan Roasted Idaho Trout

zucchini, marinated Romano beans, horseradish and tomato, quinoa

Misty Knoll Chicken Breast

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

Red Wine Braised Swordfish

Swedish turnip creamed lentils, truffle, beets, beet bordelaise vinaigrette, raisins

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