Dinner Menu

Thursday, May 30th, 2013

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To Begin          10.

Overmeade Gardens Asparagus and Basil Soup, aleppo pepper and sumac

Pan Roasted Lenox Asparagus, baked Rawson Brook chevre, bitter green and sunflower seed pesto

Steamed Beef “Meatballs”, spicy lime pickles

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

Petite Red Wine and Goat Stew, wheatberries, slow poached egg

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

Young Lettuces, Arugula and Kale Salad, Crossroad Dave’s Caesar, toasted Parmesan

Trout Mousse, apple, horseradish and celery salad, crème fraiche, toasts

 

Rubiner’s Cheese Selection, Rappleree, Lake Champlain 3x, Challerhocker, seasonal accompaniments (15.)

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

 

 

Pasta              15./22.

 

Penne, roasted tomato, High Lawn ricotta, Parmesan

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

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

 

Plates             25.

Niman Ranch Pork Loin, slow cooked grits, spicy bacon braised greens

Sautéed Idaho Trout, asparagus, mushy lentils, parsley, caper and almond butter

Hahn Style Canadian Duck, rice and Walker street rhubarb salad, sesame, ginger and apricot

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

 

NEFF “HAM”burger, braised pork, cheddar, Challah, crumble fry salad (15.)

Four Course Menu Tasting                        50. Pp.

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