Dinner Menu

Wednesday, July 24th, 2013

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To Begin          10.

Chicken Carnitas Tacos, almond romesco, summer slaw, jalapeno

Swordfish and Chickpea Cake, green olive, zucchini “salad”

Fried Belly of Trout, green tomato chutney, hominy

Alliums and Green Beans, bacon, black pepper and buttermilk

Porridge of Hudson Valley Sweet Corn, grits, slow poached egg, pork belly ham, maple

Berry Patch Beefsteak Tomatoes, red wine, ricotta salata, black olives, sunflower seeds

Woven Roots Carrot, grapefruit, mint, poppy seed, Side Hill yogurt and pistachio

Lettuces, vinaigrette (8.)                              BMB semolina toasts (3.)

 

Next               15.

Rubiner’s Cheese Selection, Dancing Fern, Seven Sisters, Bikain, seasonal accompaniments

Seared Foie Gras, blueberry muffin, rhubarb gastrique, red wine onion jam

Spicy Tartare of Wild King Salmon, Jonah crab, peanut, lime, cilantro, mango

 

 

Pasta              15./22.

Penne, roasted tomato, ricotta, Parmesan and EVOO

Spaeztle, braised rabbit, carrots and mustard

Orechiette, heirloom tomatoes, basil and Rawson Brook chevre

Plates             25.

Seared Big Eye Tuna, white miso, sesame, cucumber, sugar snaps and peas from the freezer

Farm Raised Idaho Trout, corn, tomato and lentil succotash

Petite “Eye” of NEFF Strip Loin, smoked garlic puree, green beans, almond, shiitake, mustard vinaigrette (30.)

Roasted Breast of Misty Knoll Chicken, braised drum, wheat berries, kale, salad turnips

Pulled Pork, Texas toast, cheddar, cabbage, pickles (15.)

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