Dinner Menu

Friday, June 28th, 2013

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To Begin                            10.

 

Pan Roasted Last of the Season Lenox Asparagus, Rawson Brook chevre, lemon sunflower seed pesto

Chilled Soup of Matty’s Asparagus and Watercress, toasted cheddar

Fried Oyster Tacos, almond romesco, bacon and jalapeno dressed romaine (12.)

Terrine of Pistachio, Currants and Poultry, pickles, red wine, mustard and toast

Squash Blossoms, giant white beans, pepperoncini, sun dried tomatoes and saffron

Garlic Scapes, marinated squid, lime, mint, spicy coconut milk vinaigrette, sweet rice

Woven Roots young lettuces, vinaigrette (8.)                    BMB semolina toasts (3.)

 

Next               15.

 

Rubiner’s Cheese Selection, Twig Farm Tomme, Despearado, Classic Blue Log, seasonal accompaniments

Tartare of NEFF Strip Loin, smoked paprika, KBB Worcestershire, dense rye

Seared Canadian Foie Gras, marinated strawberries, savory granola, rhubarb gastrique

 

Pasta              15./22.

 

Spaetzle, asparagus, herbs, spicy tomato “marinara”, slow poached egg, pecorino

Linguini, High Lawn ricotta, green and black olives, oregano and kale

Torchio, pea pesto, more peas, basil, braised chicken

 

Plates             25.

 

Fried Confit of Niman Ranch Pork Ribs, grits, collards, smoky maple sweet and sour

 

Sautéed Farm Raised Idaho Trout, summer squashes, zucchini, herbs and baked feta puree

Roasted Vermont Quail, bacon, stuffing, summer slaw, Mill River micros

Montauk Bluefish, turnip fritters, very unlocal pineapple “salsa”, toasted quinoa, black pepper and cucumber

NEFF Twin Mushroom and Almost Swiss Burger, challah, latkes and marinated generic broccoli (15.)

 

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