Dinner Menu

Friday, July 20th, 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, Jonah crab

Vermont Rabbit Rillettes

seasonal garnishes, sourdough toasts

Wild Striped Bass Ceviche

oranges, chamomile flowers, Ted’s padron peppers

Sourdough toasts (2.) Greens with vinaigrette (8.) Fried oyster tacos, almond romesco (10.)

Pasta

20.

Garganelli, roasted tomato, High Lawn ricotta, Parmesan

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

Orecchiette,  rabbit, “creamed” corn and purple basil

Plates

25.

 

Roasted Raven and Boar Whey Fed Boneless Pork Chop

nectarine, heirloom cabbage, leek mustard

Pan Roasted Idaho Trout

zucchini, marinated Romano beans, horseradish yogurt, quinoa

Roasted Striped Bass

summer succotash, bacon

Red Wine Braised Swordfish

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

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