Dinner Menu

Thursday, July 26th, 2012

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Small Plates

10.

 

Hudson Valley Stone Fruit Salad

cucumber, pumpkin seed, feta, onion, dill and red wine

Tomato and Bacon Soup

Romano beans, lentils, black pepper

Petite Summer Vegetable Stew

slow poached egg, smoked butter, braised lamb shank, zucchini blossom tempura

Crispy Rawson Brook Chevre

cornflakes, maple pickled blueberries, almonds, kales

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

Raw

15.

 

Big Eye Tuna

crisps of rice and chicken wing confit, sambal, carrot and Swedish turnip salad, Maytag blue cheese

Tataki of NEFF Beef Strip Loin

Berry Patch tomato, steak vinaigrette, pickles, garlic crumbs, sesame and butter lettuce

 

Pasta

20.

 

Garganelli, roasted tomato, High Lawn ricotta, Parmesan

Basil spaetzle and corn, Berle farm crowdie, basil and chilies

Trofie, rabbit and cheddar “mac and cheese”, peas from the freezer

Plates

25.

 

Fried Confit of Niman Ranch Pork Spare Ribs

maple sweet and sour, summer slaw, baked beans

Seared Tuna (rare)

Frye’s organic mango and cucumber salad, mango dressing, rice noodles, Thai flavors

Poached Idaho Trout

carrots, matzo balls, horseradish yogurt, marinated green beans and beets, caraway

Roasted Breast of Misty Knoll Chicken

extra skin, Ted’s padron pepper puree, braised zucchini and chicken leg, corn salad

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