Dinner Menu

Tuesday, May 28th, 2013

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To Begin          10.

Overmeade Gardens Asparagus and Popcorn Soup, brown butter

Pan Roasted Lenox Asparagus, Dave’s Caesar, kale, slow poached egg, toasted parmesan

Steamed Beef “Meatballs”, spicy lime pickles

Manchego and Nacho Tacos, sour cream, almond romesco, refried beans, pickled jalapeno

Montauk Bluefish Fritters, dill aioli, young greens, Gerry’s dill pollen

Woven Root’s Lettuces, vinaigrette                  (8.)           BMB sourdough toasts (3.)

 

Next               15.

 

Seafood Charcuterie, smoked trout mousse, steelhead pate, pickled mackerel, sourdough blini

 

Rubiner’s Cheese Selection, Rappleree, Lake Champlain 3x, Challerhocker, seasonal accompaniments

 

Pasta              15./22.

 

Penne, roasted tomato, High Lawn ricotta, Parmesan

Spaetzle, brown butter, chicken of the woods mushrooms, braised chicken, feta

Linguini, pork sausage and clam “cream”, black pepper crumbs

 

Plates             25.

Niman Ranch Pork Loin, Japanese turnips, rhubarb lime jam, spinach and radish

Butter Poached Idaho Trout, asparagus, mushy lentils, basil, caper and almond butter

Misty Knoll Chicken Breast, giant Peruvian lima beans, bitter greens and sunflower seed pesto, arugula

Tempura of Soft Shell Crabs, slow cooked grits, bacon and ramp braised “frozen” peas

Veggie Burger Sandwich, mushroom tapenade, whipped blue cheese, chickpea salad, with or without salami (15.)

 

Four Course Menu Tasting                        40. Pp.

Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.