Dinner Menu

Friday, July 27th, 2012

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Small Plates

10.

 

Hudson Valley Stone Fruit Salad

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

Corn, Tortilla and Veal Chorizo Soup

Jonah crab and jalapeno salad, scallion

Swordfish Rillettes

marinated beets, horseradish yogurt, seasonal garnishes, toast

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 mango salad, Maytag blue

Tataki of NEFF Beef Strip Loin

Berry Patch tomato, steak vinaigrette, pickles, garlic crumbs, sesame

 

Pasta

20.

 

Garganelli, roasted tomato, High Lawn ricotta, Parmesan

Basil spaetzle creamed corn, chevre 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)

black truffle, rutabaga and lentils, marinated green beans, red wine, fried garlic

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.