Dinner Menu

Saturday, June 29th, 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,  dark rye croutons

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

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

Squash Blossom Tortilla, giant white beans, pepperoncini, sun dried tomatoes and saffron

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

Lettuces, Dave’s Caesar dressing, crushed potato chips

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

 

Next               15.

Rubiner’s Cheese Selection, Twig Farm Tomme, Timberdoodle, 3x, seasonal accompaniments

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

Pasta              15./22.

Penne, braised veal, tomato and pecorino

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

Semolina gnocchi, pea pesto, carrots, more peas, basil

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 smoked paprika

Roasted Vermont Quail, petite bacon, cheddar mac and cheese, peppered honey

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

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

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